Authentic Coconut and Seafood Laksa Recipe

• Course Main Dish

Prep Time

Cook Time

Servings

Ingredients

• 1 kg large green King prawns
• 8 fresh mussels (to garnish)
• 200 g laksa paste
• 400 ml can coconut milk
• 3 tsp Salt
• 1 tsp brown sugar
• 200 g rice vermicelli noodles
• 1 tbs peanut oil
• 200 g fresh bean sprouts
• ⅓ cup chopped fresh mint

Instructions

1. To make 4 servings out of this seafood laksa recipe, begin by peeling and deveining prawns. Remove the heads but leave tails intact.
2. Soak vermicelli in a large bowl of boiling water until cooked (approx. 8 minutes). Drain and rinse with cold water. Divide between 4 bowls.
3. Heat oil in a wok over medium-high heat. Add the laksa paste and cook for 1 minute. Add sugar, salt, coriander and stock and bring to the boil. Add coconut milk and bring to a simmer for 5 minutes. Add prawns and cook for approx. 2 minutes, until they are pink.
4. Pour/ladle laksa over noodles. Garnish with mussels, fresh bean sprouts and mint. Serve and enjoy immediately while hot.