Prawn laksa lemak

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Laksa lemak is a Nyonyan-style spiced curry noodle soup made with coconut cream. Another variety, Laksa assam, is made with tamarind-flavoured fish stock and is a lighter alternative.

Serves 4

300g medium rice stick noodles
1 tbs peanut oil
1/3 cup laksa paste*
800ml coconut milk
½ cup (125ml) coconut cream
30g finely chopped palm sugar
250ml (1 cup) water
20 (1kg) medium green king prawns, peeled leaving tails intact, deveined
3 cups (150g) bean sprouts
1 cup laksa leaves or Vietnamese mint leaves (see below)
¾ cup coriander leaves
1 long red chilli, seeded, thinly sliced

1. Cook the rice stick noodles in a large saucepan of boiling water for 2-4 minutes or until tender. Drain well. Divide evenly among serving bowls.
2. Heat oil in a large saucepan over medium-high heat. Add laksa paste and cook, stirring, for 1-2 minutes or until fragrant. Add coconut milk, coconut cream, palm sugar and water. Bring to boil. Reduce heat to medium and add prawns. Cook for 2 minutes or until prawns change colour and curl.
3. Divide prawns among bowls and ladle over laksa. Top with bean sprouts, laksa leaves, coriander and chilli.

* Laksa paste is a mild shrimp and chilli-based paste. It is available from supermarkets.

• Laksa or Vietnamese mint leaves have a strong peppery mint taste that is essential to this dish. Available from Asian grocers, or substitute with spearmint.

Photography: Scott Hawkins   Styling: Amber Keller