BY HOLLY RICHARDSON
Serves 4 - generous portions!
*These ingredients can be found in Asian supermarkets/food shops.
Note: A ready made Laksa paste can be substituted to save on time. Use as per packet instructions in step 2.
Place chillies and dried shrimp in a bowl and cover with boiling water. Leave for 20 minutes or until softened.
Once softened, drain well and blend in a food processor with remaining laksa paste ingredients until a paste has formed. If the paste is having trouble blending, add a little of the chilli/shrimp soaking water.
Heat a small amount of vegetable oil in a large pot and add the onion, stirring until tender over a medium heat.
Add the laksa paste (from the above recipe or ready made) and cook until fragrant (about 2 minutes).
Add the coconut milk, stock and kaffir lime leaves then bring to a boil. Once boiling, turn the heat down and allow to simmer for 5-10 minutes or until slightly thickened.
Add the snow peas, bok choy, soy sauce, fish sauce and sugar to the laksa and stir. Add the prawns and simmer until they turn opaque and are just cooked (3-5 minutes).
Meanwhile, place the noodles in a large bowl and cover with boiling water. Let stand for 2 minutes or until softened, then drain well and divide amongst 4 serving bowls.
Once the prawns are cooked, remove laksa from the heat and add lime juice.
Divide the laksa evenly among the bowls and top with coriander, mint, bean sprouts and fried shallots. Serve with lime wedges.
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