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Prawn Laksa

Prawn Laksa – - Recipe

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Step 1

  • Vegetable oil 50.0 ml
  • Nasi Curry Paste 150.0 g
  • Water 1.0 l
  • KNORR Chicken Seasoning Powder (6 x 1kg) old 30.0 g
  • 1st extract of coconut milk 300.0 ml
  • Ginger paste 10.0 g
  • Lemongrass stem, bruised, tied into aknot 50.0 g
  • Sugar, brown 30.0 g
  • Cleaned medium Prawns 300.0 g
  • KNORR Lime Seasoning Powder old 5.0 g
  • Noodles 350.0 g
  • Pineapples, Cut into large cubes 100.0 g
  • Fresh Mint leaves, chopped 20.0 g
  • Red raw chillies , thinly sliced 20.0 g

Preparation

  1. Step 1

    1. Heat the oil in a large saucepan over medium heat, add the Nasi curry paste and stir for 1 minute or until aromatic2. Add the water, Knorr Chicken Seasoning Powder, coconut cream, ginger, lemongrass and brown sugar; increase heat to medium-high and bring to the boil3. Add prawns; reduce heat to low and simmer for 3-4 minutes or until prawns change colour4. Stir in Knorr Lime Seasoning Powder, remove lemongrass from the saucepan and set aside (prepared mixture is called laksa)5. In a separate pan place noodles and cover with boiling water; leave for 5 minutes or until noodles are tender, then drain6. Divide noodles among bowls; top with the prepared laksa, pineapple, mint and chillies