• 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.