Prawn laksa with flat-leaf parsley
Prawn laksa with flat-leaf parsley. Prepared with fresh flat-leaf parsley instead of fresh coriander.
Active time28 min
Cooking25 min
Total1 h
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Ingredients
- 2 limes
- 15 g fresh flat-leaf parsley
- 500 g raw peeled prawns
- 700 ml water
- 20 ml sunflower oil
- 600 ml coconut milk
- 300 g rice noodles
- 60 g laksa paste
- 200 g mung bean sprouts
- 25 ml fish sauce
Preparation
Fry the laksa paste in the oil for 2 minutes. Add the coconut milk, water and fish sauce, then simmer gently for 15 minutes.
700 ml water20 ml sunflower oil600 ml coconut milk60 g laksa paste25 ml fish sauce- saucepan
Cook the noodles according to the packet instructions, then drain. As a guide, allow 5 to 8 minutes for rice noodles; the cooking time and method on the packet take precedence over this timer.
300 g rice noodles- saucepans
- colander
Wash the sprouts. Add the prawns and sprouts to the broth and cook for 5 to 7 minutes until cooked through.
500 g raw peeled prawns200 g mung bean sprouts- saucepans
Divide the noodles between the bowls, then pour over the broth and add the accompaniments. Add the washed flat-leaf parsley and the limes cut into wedges.
2 limes15 g fresh flat-leaf parsley- bowls
- knife
Allergens
- Crustaceans
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration