Prawn laksa

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 15 MIN

Drum Food - - CONTENTS -

15ml (1T) oil

30ml (2T) red curry paste 1 can (400g) co­conut milk 750ml (3c) hot chicken stock 15ml (1T) brown sugar

500g raw prawns, un­shelled 200g rice noo­dles

15ml (1T) fish sauce

100g bean sprouts ½ cu­cum­ber, cut into

match­sticks

2 spring onions, sliced hand­ful fresh co­rian­der,

chopped

1 red chilli, sliced lime wedges, to serve

1 Heat the oil in a pan, add the red curry paste and fry for 3 min­utes. Add the co­conut milk, hot chicken stock and sugar and sim­mer for 5 min­utes. Add the prawns and sim­mer for 5 more min­utes.

2 Bring a pot of wa­ter to the boil and add the noo­dles. Boil for 2 min­utes.

3 Add the fish sauce, bean sprouts, cu­cum­ber, spring onions, co­rian­der and chilli to the prawn mix­ture and stir.

4 Di­vide the noo­dles be­tween six bowls and spoon over the prawn mix­ture. Serve the soup with lime wedges.

Rice noo­dles are flat and soft and made with rice flour.

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