Prawn & Egg laksa

August 6, 2017
Cuisine
Serves 2 People
Prep time
15m
Cook Time
15m

I like my laksa mild. If you feel the same way, just add more stock and coconut milk to balance out the spiciness level. You can also use half of the laksa paste. Choose a good quality one. Hot tip -to speed up the process , get someone to help you peel the prawns. You can remove the tails or leave the tails intact.

Ingredients

  • 100 Grams
    good quality laksa paste
  • 2
    cups fish or chicken stock
  • 1
    can of coconut milk
  • 1 Tablespoon
    fish sauce
  • 2 Tablespoons
    brown sugar or agarve syrup
  • 300 Grams
    vermicelli rice noodles
  • 400 Grams
    king prawns, deveined
  • 2 Tablespoons
    lime juice
  • 2
    boiled eggs quartered
  • 1/2 Cup
    beansprouts
  • fried shallots

Instructions

  1. Boil the eggs for 10 minutes and set aside to cool down.

  2. Stir fry laksa paste in a wok for a minute until fragrant. Add stock, coconut milk, fish sauce and sugar, and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes.

  3. Meanwhile, soak noodles in boiling water according to the packet instructions, then drain.

  4. Add peeled prawns to laksa broth and cook for a further 2-3 minutes until cooked through. Stir through lime juice.

  5. Divide noddles amongst bowls, then pour over laksa. Top each bowl with the t egg quarters, beansprouts and fried Asian shallots.

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