30 mins
cooking
Intermediate
4
Servings
Our method
- For the spice paste, blend all the spice paste ingredients together in a food processor and set aside.
- For the laksa; heat the oil in a wok or a large heavy based saucepan over a medium heat and fry the paste for 3-4 minutes until fragrant, stirring all the time, remove the heat if it is catching on the bottom.
- Stir in the coconut milk and stock and bring to the boil.
- Meanwhile cook the rice noodles in a separate pan according to the packet instructions. Drain well and set aside.
- Refer to pack cooking instructions to cook the peas. When the laksa is boiling, add the prawns and peas and cook for 5-6 minutes or until the peas and prawns are cooked. Taste and adjust the seasoning, stir in the chopped mint.
- Place the noodles at the bottom of the serving bowls and ladle the laksa over the top.
- Garnish with coriander leaves and serve.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
For the spice paste:
1
Red chilli, roughly chopped (remove the seeds if you don’t want it so hot!)
1
Stalk lemongrass, outer leaves removed and roughly chopped
Juice and zest of 1 lime
2
cloves Garlic, peeled and crushed
1
tablespoon
Fish sauce
1
teaspoon
ground Turmeric
1
small Onion, peeled and diced
1
teaspoon
Soft brown sugar
1
small bunch Coriander
1
teaspoon
ground Coriander
2.5
cm Fresh root ginger, peeled and roughly chopped
For the Laksa:
3
tablespoons
Vegetable oil
1
x 400ml can Coconut milk
200
ml
Vegetable stock
150
g
fine Rice noodles
15
small Tiger prawns, peeled (can use frozen)
200
g
frozen peas
A handful of fresh chopped mint leaves
Coriander leaves, to garnish
Sea salt
Black pepper
