Laksa

1 kg medium uncooked prawn
1/3 cup (90 g) laksa paste
2 1/4 cups ( 560ml) coconut milk
1.25 litres (5 cups ) chicken stocks
2 chillies paddy,sedded,chopped finely
1/4 cup lime juice
1 tablespoon brown sugar
6 fresh vietnamese mint leaves,torn
250 g rice stick noddles
vegetables oil,for shallow -frying.
300 g fresh tofu,cut into 2 cubes
21/2 cups ben sprouts
fish ball
2 green oniun,chopped

METHOD
1. shell and devein prawn,leaving tails intact.
2.heat large dry saucepan,cook paste,stirring until fragnant.
3.stir in milk,stock,chiili,juice,sugar and leaves. bring to boil.
4.Meanwhile,cook noddles in large saucepan of boiling water,uncovered until just tender,drain.Heat oil in wok or large heavy based frying pan.
5.cook tofu,in batches until browned all over.Drain on absorbet paper.
6. add all seafood to laksa mixture, simmer ,uncovered about 5 minutes or until prawn are just changes in colour
7.before serving, add noddles,tofu, sprouts and oniun to pan,stir gently until ingredients are just combined and laksa is hot.

serves: 4.
tips: donts seed chillies if you like your laksa hot, or serve it, as they do in malaysia,with a bowl of sambal oelek.


Ingredient.