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Prawn Laksa

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Submitted by LASrecipes

Laksa gets a bad rap in Singapore because of the addition of coconut cream. However, coconut oil is actually a superfood, containing important compounds that enhance immunity and protect against digestive system disorders. In particular, coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. Choose virgin coconut oil and coconut products that have no questionable ingredients added to them.

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

80 min

Ingredients

Laksa paste ingredients
6 6
EACH EACH RED CHILIS, DRIED
dried long red chillies *
1 5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML PAPRIKA
ground
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML TURMERIC
ground
1 1
EACH EACH ONIONS
brown, chopped
2 2
STALKS STALKS LEMONGRASS
chopped *
1 1
INCH INCH GALANGAL ROOT
3cm, peeled and chopped *
5 5
EACH EACH CASHEW NUTS *
2 2
CLOVES CLOVES GARLIC
chopped
2 1E+1
TEASPOONS ML SHRIMP PASTE *
1 15
TABLESPOON ML COCONUT OIL *
Laksa ingredients
200 2E+2
GRAMS GRAMS RICE STICKS
noodles, dried *
½ 0.5
SMALL SMALL RED ONION
thinly sliced
1 1
LITRE LITRE STOCK
chicken *
2 2
EACH EACH KAFFIR LIME LEAVES
torn into pieces *
2 473
CUPS ML SHRIMP
cleaned, de-veined *
165 165
MILLILITRES MILLILITRES COCONUT MILK *
½ 118
1 1
SMALL SMALL RED CHILI PEPPERS
finely sliced *
1 1
EACH EACH CUCUMBERS
cut into think matchsticks
1 1
X X CORIANDER
fresh leaves, to serve *
1 1
X X LIMES
halves, to serve *

Directions

To make the laksa paste:

Place the dried chillies in a small heatproof bowl. Cover with boiling water.

Stand for 10 minutes or until softened. Drain.

Place coriander, paprika, cumin and turmeric in a small frying pan over medium heat.

Stir fry for 1 to 2 minutes. Allow to cool completely.

Place chillies, onion, lemongrass, galangal, nuts, garlic, shrimp paste and spice mixture in a food processor.

Process until finely chopped. Add oil.

Process until a smooth paste forms. (The paste can be kept in the fridge in an airtight container for up to 1 week.)

To assemble the laksa:

Place noodles in a large heatproof bowl.

Cover with boiling water. Stand for 4 to 5 minutes or until just tender.

Using a fork, separate noodles and drain well.

Meanwhile, heat a saucepan over medium-high heat.

Cook ¾ cup of the laksa paste, stirring, for 1 minute or until fragrant.

Add onion. Cook, stirring, until softened. Stir in stock and 1 cup cold water.

Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.

Add shrimp. Cook for 5 to 10 minutes or until heated through. Remove from heat.

Remove and discard lime leaves. Stir in coconut milk.

Divide noodles between bowls. Pour stock over noodles.

Top with beansprouts, chilli, cucumber and coriander.

Serve with lime halves.

Adapted from taste. com. au

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 44 12% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 13%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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