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 Heat and grease a large frying pan with oil. Add laksa paste and stir. Add the coconut cream and stir. Add the noodles and cook for 5 minutes or until soft. Add the prawns and peas and cook until the prawns are heated through. Serve in a bowl and garnish with the bean sprouts, basil, lime and chilli.