Prawn Laksa

I was feeling a bit fancy pants tonight and whipped up this little number. OH MY GOD.... So bloody delicious.


Ingredients 20 raw prawns with shells and heads on 3 tbsp olive oil 3 tbsp laksa paste (see below) 400ml can coconut milk Juice of 2 limes 1 tsp coconut sugar 2 tbsp Thai fish sauce 200g Konjac noodles (or for the bad a$$ use egg noodles) 1 cucumber, cut into thin strips A large bunch of fresh coriander 1 red capsicum seeded and diced

For the laksa paste 2 red chillies, deseeded if you like 2 garlic cloves, roughly chopped 2.5cm piece ginger, roughly chopped 4 small shallots, roughly chopped 1 stick lemongrass, roughly chopped 1 tbsp Thai fish sauce 50g ground almonds


Instructions 1. Make the laksa paste by blitzing all the ingredients in a processor to a rough-textured paste. 2. Remove the heads, shells and tails from the prawns. Pop the heads and shells into a pan with 750ml cold water and simmer for 30 minutes. Strain the stock into a jug, discarding the solids. 3. Heat the oil in a large pan or wok over a medium heat. Add the prawns and fry for 2 minutes. Add the laksa paste and fry for 2 minutes more. Add the coconut milk, lime juice, sugar, fish sauce and shellfish stock and gently simmer for another 3 minutes. 4. Blanch the noodles in boiling water for a few minutes, drain and divide between bowls. Top with the prawns and their soup, then garnish with the cucumber, capsicum and coriander to serve.

Nutritionist Cambridge
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