Prawn laksa


Ingredients:
  • 100g (1/3 cup) Ayam Malaysian Laksa Paste
  •  400ml can coconut milk
  •  250ml (1 cup) water
  •  24 green prawns, peeled, tails intact
  •  200g dried rice stick noodles
  •  120g green beans, thickly sliced diagonally
  •  80g bean sprouts, trimmed
  •  Fresh Thai basil, leaves picked, to serve
  •  Lime wedges, to serve
Procedure:
  1. Heat a large non-stick saucepan over medium heat. Add laksa paste and cook for 30 seconds or until aromatic.
  2. Stir in coconut milk and water.
  3. Simmer for 3 minutes or until heated through and well combined.
  4. Add prawns and cook for 3 minutes or until cooked through.
  5. Meanwhile, cook noodles following packet directions and drain.
  6. Place a nest of noodles in each serving bowl.
  7. Ladle laksa mixture around noodles. Top with beans, sprouts and basil. Serve with lime wedges.

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