Aromatic Pea and Prawn Laksa Recipe With Noodles

Cooking Time
'
Nr of servings
4
Difficulty Level
Logo Thanks to Yes Peas !
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

For the spice paste:
1 
Red chilli, roughly chopped (remove the seeds if you don’t want it so hot!)
1 
Stalk lemongrass, outer leaves removed and roughly chopped
Juice and zest of 1 lime
2 
cloves Garlic, peeled and crushed
1 
tablespoon
 
Fish sauce
1 
teaspoon
 
ground Turmeric
1 
small Onion, peeled and diced
1 
teaspoon
 
Soft brown sugar
1 
small bunch Coriander
1 
teaspoon
 
ground Coriander
2.5 
cm Fresh root ginger, peeled and roughly chopped
For the Laksa:
3 
tablespoons
 
Vegetable oil
1 
x 400ml can Coconut milk
200 
ml
 
Vegetable stock
150 
g
 
fine Rice noodles
15 
small Tiger prawns, peeled (can use frozen)
200 
g
 
frozen peas
A handful of fresh chopped mint leaves
Coriander leaves, to garnish
Sea salt
Black pepper

Our method

  1. For the spice paste, blend all the spice paste ingredients together in a food processor and set aside.
  2. For the laksa; heat the oil in a wok or a large heavy based saucepan over a medium heat and fry the paste for 3-4 minutes until fragrant, stirring all the time, remove the heat if it is catching on the bottom.
  3. Stir in the coconut milk and stock and bring to the boil.
  4. Meanwhile cook the rice noodles in a separate pan according to the packet instructions. Drain well and set aside.
  5. Refer to pack cooking instructions to cook the peas. When the laksa is boiling, add the prawns and peas and cook for 5-6 minutes or until the peas and prawns are cooked. Taste and adjust the seasoning, stir in the chopped mint.
  6. Place the noodles at the bottom of the serving bowls and ladle the laksa over the top.
  7. Garnish with coriander leaves and serve.
WHAT OUR CONSUMERS THINK
Write a review
Your Details
*
*
* Mandatory fields
Your Review
Rate the recipe
*
*
* Mandatory fields
Be the first to review this recipe

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
471
27.2
16.8
5.6
1.9