Tuesday, February 24, 2009

Prawn Laksa

200g rice stick noodles (medium thickness)
100g bean shoots, ends trimmed
1 bunch coriander, leaves picked
1 tbs vegetable oil
1/2 cup prepared laksa paste
2 x 270ml cans Woolworths Select Reduced Fat Coconut Cream

3 cups chicken stock
200g snow peas, trimmed
125g Australian Sweet baby corn, halved
1 carrot, sliced
500g green banana prawns, peeled and deveined
2 limes, quartered

1. Place noodles into a large bowl and cover with boiling water. Stand for 10 minutes until soft. Soak bean shoots and coriander in iced water and set aside.

2. Meanwhile, heat oil in a large saucepan. Add laksa paste and cook for 2 minutes until aromatic. Stir in coconut cream and stock and bring to the boil.

3. Add snow peas, corn, carrot and prawns and reduce heat to medium. Cook for 3 minutes until prawns have changed colour. Divide noodles between serving bowls. Ladle over soup, prawns and vegetables. Top with bean shoots and coriander and serve with a wedge of lime.

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