Prawn laksa noodles
A quick yet flavourful curried broth that’s made light and fresh with Asian greens. We’ve used juicy wild Argentinian prawns to take this dish to master chef level.
- Serves 2-3
- Less than 45 minutes
INGREDIENTS
- 1 packet (200g) egg noodles
- Oil, for frying
- 2 onions, finely chopped
- 2 tsp (10ml) PnP crushed ginger, garlic & chilli
- 1 sachet (100g) Thai red curry paste or laksa paste
- 1 can (400ml) coconut cream
- 1 can (400ml) coconut milk
- ½ cup (125ml) fish stock
- 1 Tbsp (15ml) fish sauce
- Lime juice (or lemon juice), to taste + wedges for serving
- Salt, to taste
- 1 packet (about 10) wild Argentinian prawns
- 1 packet (200g) baby pak choi
- 1 packet (200g) sugar snap peas
- ½ cup (125ml) edamame beans
- 3 radishes, thinly sliced
- 2 spring onions, sliced
- Fresh basil, pea shoots and sesame seeds, for serving
METHOD
- Cook egg noodles, rinse under cold water and set aside.
- Heat a glug of oil in a deep saucepan and sauté onion.
- Add crushed ginger, garlic & chilli and curry paste, cooking for a minute until fragrant.
- Pour in coconut cream, coconut milk, fish stock and fish sauce.
- Simmer to reduce by a third and thicken.
- Add lime juice and season, if needed, and remove from heat.
- Prepare prawns to your liking (we kept them whole).
- Heat a glug of oil in a cast-iron pan over high heat.
- Fry prawns in 2-3 batches (to avoid steaming them) until bright pink.
- Add prawns to sauce and coat well.
- Blanch vegetables for 2-3 minutes in boiling water.
- Divide noodles and vegetables between serving bowls.
- Ladle prawns and sauce into bowls.
- Garnish with spring onion, radish, basil and pea shoots.
- Sprinkle with sesame seeds and serve with lime wedges on the side.
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