Recipe by I'mPat
Came across a file pre ZAAR/Food.com days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.
Top Review by Karen Elizabeth
Happy to say we loved this recipe, DH especially raved and was very very happy to have leftovers!! My only problem was to source laksa paste, in the end I was unsuccessful and made my own, using a recipe found in the Australian Womans Weekly New Curries recipe book, page 113. This turned out for the best since I could control the spiciness, in the end we agreed I could have added more chilli, something I'm always careful about since DH doesnt tolerate it well. Lovely recipe, Pat, one for the keepers file, thank you!!
- 450 g hokkien noodles
- 750 g prawns (raw medium)
- 1 tablespoon peanut oil
- 2 white onions (medium 300 grams sliced)
- 2 garlic cloves (minced)
- 2 teaspoons ginger (fresh grated)
- 210 g laksa paste (jar)
- 1 2⁄3 cups coconut cream (400ml)
- 1 cup vegetable stock (250ml)
- 1 cup bean sprouts (80 grams)
- 2 tablespoons lime juice
- 2 tablespoons coriander leaves (chopped)
- 2 green onions (chopped)
Directions See How It's Made
- Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
- shell and devein praws, leaving tails intact (I remove tails my preference).
- Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
- Stir fry Laksa paste in same wok until fragrant and hot.
- Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
- Serve Laksa sprinkled with coriander and green onions.