Spicy prawn laksa recipe

1 tbsp olive oil 200g baby aubergines, cut into thick slices and seasoned 3 tbsp tom yum paste 1 x 227g tin bamboo shoots 200ml coconut milk 1 stick fresh lemongrass, bruised 600ml chicken stock 1 tsp soft brown sugar ½ lime, zested and juiced, plus extra wedges to serve 125g sugar snap peas 240g raw king prawns 300g dried egg noodles small handful of coriander leaves, to garnish

Heat the olive oil in a small frying pan, add the seasoned aubergine slices and fry over a medium heat for 3-4 minutes or until golden. Add the tom yum paste and fry for a further minute. Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, and lime zest and juice and simmer for 5 minutes. Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick. Cook the noodles following the packet instructions and drain. Divide the noodles, between 4 bowls and ladle over the coconut soup.

Only registered users can rating. Please, Sign in or create an account
Copyright © 2016 U Select. All rights reserved.