Ingredients
- 400 ml Canned coconut milk
- 2 Carrots
- 3 tbsp Fish sauce
- 2 CLOVES Garlic
- 50 gm ground almonds
- 3 tbsp Laksa paste
- 1 Stick Lemongrass
- 2 Red chillies
- 4 Shallots
- 1 tbsp Sugar
- 3 tbsp Vegetable oil
- 200 g Vits air dried noodles
Cooking Instructions
1. Blend the laksa paste ingredients using a processor to produce a rough-textured paste. You need 3 tbsp for this recipe, but the remainder will keep in the fridge for a couple of weeks. ( For an easy alternative try using instant Laksa Paste)
2. Remove the heads and shells from the prawns, but leave the tails on. Put the prawn shells and heads into a pan with 700ml water and leave to simmer for 30 mins to make a stock. Strain the prawn stock and get rid of the solids.
3. Heat the oil in a pan over a medium heat before frying the prawns for 2 minutes. Add 3 tablespoons of laksa paste and fry for a further 2 minutes.
4. Next add the rest of the coconut milk to simmer.
5. Add the ingredients from the pan, noodles, coriander, sugar and fish oil into the stock and simmer for a few minutes until the noodles are cooked.
Serve with thinly sliced carrot strips and coriander on top.