Laksa lemak

Cooking Meat Laksa lemak

Hearty comfort meets healthy eating in this delicious Asian laksa.

Lables: Low carb Gluten free Wheat free
  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain and set aside.
  2. Heat a wok over high heat until hot. Add oil and swirl to coat. Add laksa paste. Stir-fry for 2 to 3 minutes or until aromatic and oil separates from paste. Add stock and sugar. Bring to boil. Reduce heat to medium-low. Add coconut milk and stir until hot.
  3. Add prawns to wok. Cook for 2 minutes or until prawns turn pink. Stir in bean curd puffs and onions.
  4. Divide noodles between serving bowls. Top with prawns and bean curd puffs. Ladle over remaining soup. Top with beansprouts, cucumber, mint and coriander. Serve.

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250g dried rice vermicelli noodles
1 tbsp peanut oil
1/2 cup laksa paste
4 cups chicken stock
2 tsp grated palm or brown sugar
2 cups coconut milk
20 green medium-king prawns, peeled, tails intact, deveined
6 squares fried bean curd puffs, thickly sliced
2 green onions, thinly sliced
1/2cup beansprouts, trimmed
1 Lebanese cucumber, peeled, cut into thin strips
1/2 cup mint leaves
1/2 cup coriander leaves

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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