Malaysian & Singaporean Malay
Laksa Flavoured Prawns/shrimp and Hokkien Noodles
Prawns, hokkien noodles and coconut cream cooked in a pan and spiced with ginger for Malaysian noodles. It's finished with coriander and green onions.
30 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- medium
- 1
Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
- 2
Shell and devein praws, leaving tails intact. Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
- 3
Stir fry Laksa paste in same wok until fragrant and hot. Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils.
- 4
Serve Laksa sprinkled with coriander and green onions.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
