A fragrant wholesome dish perfect for cosy nights in.
Ingredients (for 6-8 people):
Aquahawk 16/20 head on shell on prawns 1kg
1 packet of Tumisan Kari Laksa Paste
Tin of chaokoh coconut milk
6 Eggs
Cellephane noodles for 6
230g Wing Fat deep fried tofu puffs/fish balls
200g pak choi
Mint leaves
Optional Additions:
Aubergine/Long Beans
Fresh Enoki Mushroom
METHOD
Mix one packet of the curry Laksa paste with 1600 ml of boiling water, simmer it over low heat for 8-10 minutes.
In another pan, boil your eggs.
Then add the coconut milk to the laksa paste along with the aubergine/long beans if adding and bring to boil.
Once boiled, tip the frozen king prawns into the pan from frozen after deglazing (running water over them), bring it back to the boil and simmer.
Cook noodles as instructed from the pack with the bean sprouts in a separate pan.
Once the prawns are cooked add the tofu puff to the Laksa soup first. Then follow with the mushrooms, pak choi, cooked noodles and bean sprouts.
Pour the curry into the bowl and begin decorating the dish. Slice the eggs neatly and place on top and then garnish with mint leaves.
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