Laksa lemak

Hearty comfort meets healthy eating in this delicious Asian laksa.

Recipe «Laksa lemak» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.