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easy prawn laksa

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Breakfast
Easy prawn laksa

Fragrant, spicy and coconutty, prawn laksa is the perfect quick and delicious dinner. Using ready-made laksa paste makes cooking easy and rice noodles take just minutes to cook.

INGREDIENT :

1 tbsp vegetable oil
1 small onion, finely chopped
3 tbsp laksa paste
3 garlic cloves, crushed
1 tbsp light brown soft sugar
1 tbsp fish sauce
½ tbsp tamarind paste
1 lime, finely grated zest and juice
400ml tin coconut milk
100ml/3½fl oz fresh chicken stock, gluten-free if required
85g/3oz baby spinach leaves
200g/7oz raw king prawns, shelled with the tails on (if desired)
100g/3½oz wide flat rice noodles or rice vermicelli
salt and freshly ground black pepper

RECIPE DIRECTION :
  1. Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant.
  2. Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves.
  3. Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes.
  4. Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste.
  5. Meanwhile, cook the rice noodles according to packet instructions.
  6. Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over.

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