Prawn laksa with cabbage

Updated at: Sat, 25 Nov 2023 22:00:42 GMT

Step 1

BOIL THE KETTLE.

Step 2

1. TO PREPARE THE VERMICELLI NOODLES: Place vermicelli noodles into a heat proof bowl and cover with boiling water from the kettle. Soak for 5 mins then drain well into a colander.

Step 3

2. TO PREPARE THE GARNISH: Remove the red chilli from the top of the laksa paste. Cut the chilli in half lengthways and scrape the seeds out with a teaspoon - if you enjoy a spicier flavour, leave the seeds in and thinly slice. Use ½ to ¾'s of the chilli, depending how spicy you want the laksa to be. Thinly slice the bok choy then roughly chop the coriander including the stalk. Remove the stem of the makrut lime leaf and thinly slice.

Step 4

3. TO PREPARE THE PRAWNS: Remove prawns from their packaging and pat dry with a paper towel. Season with salt.

Step 5

4. TO COOK THE PRAWNS AND LAKSA: Heat a drizzle of oil in a non-stick wok or deep sided frying pan over a high heat.

Step 6

Once hot add the prawns and stir fry for 1 min. Stir in the green cabbage and bok choy and cook for a further 1 min. Remove prawns, cabbage and bok choy from the pan and place into a bowl.

Step 7

Add the laksa paste with a drizzle of oil to the pan and constantly stir fry around the pan for 1 min, then pour in the coconut cream.

Step 8

Bring up to a simmer then add the prawns, cabbage, bok choy and makrut lime leaf into the broth. Cook for another 1-2 mins until piping hot.

Step 9

TO SERVE: Use tongs to place noodles into bowls. Ladle laksa, prawns and vegetables then top with mung beans, red chilli and coriander. Sprinkle over the crispy snallots.

1 liked

0 disliked