Name: Prawn laksa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 large uncooked prawns, peeled, deveined, tails intact; 2 tablespoon peanut oil; 1/3 cup (100g) laksa paste; 250 gram cherry tomatoes, halved; 1/3 cup (80ml) lime juice; 2 kaffir lime leaves, halved; 1 tablespoon grated palm sugar; 3 cup (750ml) coconut milk; 1 litre (4 cups) fish or vegetable stock; 200 gram rice vermicelli; 1 medium (130g) lebanese cucumber; 3/4 cup (60g) bean sprouts; 1/3 cup fresh coriander leaves; 4 tablespoon fried shallots, optional (available from asian food stores)

Prawn laksa

Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

Ingredients

12 large uncooked prawns, peeled, deveined, tails intact

2 tablespoon peanut oil

1/3 cup (100g) laksa paste

250 gram cherry tomatoes, halved

1/3 cup (80ml) lime juice

2 kaffir lime leaves, halved

1 tablespoon grated palm sugar

3 cup (750ml) coconut milk

1 litre (4 cups) fish or vegetable stock

200 gram rice vermicelli

1 medium (130g) lebanese cucumber

3/4 cup (60g) bean sprouts

1/3 cup fresh coriander leaves

4 tablespoon fried shallots, optional (available from asian food stores)

Method

1.Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

2.Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

3.Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

4.Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

5.Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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