• 18-24 cooked Crystal Bay Tiger Prawns, peeled
  • 2 tablespoons vegetable oil
  • 1 jar laksa paste
  • 400ml coconut cream or milk
  • 1 cup snap peas
  • 200g thin rice noodles
  • Garnish
  • ½ cup bean sprouts
  • ½ bunch of fresh basil
  • 1 lime, sliced into wedges
  • 1 red chilli, sliced (optional)
  • Method
    1

    Heat and grease a large frying pan with oil.

    2

    Add laksa paste and stir.

    3

    Add the coconut cream and stir.

    4

    Add the noodles and cook for 5 minutes or until soft.

    5

    Add the prawns and peas and cook until the prawns are heated through.

    6

    Serve in a bowl and garnish with the bean sprouts, basil, lime and chilli.