Coconut prawn laska

Ingredients

I tbs Olive Oil or Bunalun Coconut Oil

2 Small Onions, Peeled & Finely Diced

6 Tbsp Malay Paste Laksa Paste

2 X 400ml Tin Bunalun Organic Coconut Milk

Juice 1 Large Lime

Sea Salt Flakes & Freshly Ground Black Pepper

1 kg Fresh Prawns, Peeled, De-Veined, Head Removed & Tail On

300g Flat/Ribbon Rice Noodles - Cooked As Per Instructions

1 Long Red & Green Chilli, Stalk & Seeds Removed, Finely Sliced

Handful Chopped, Unsalted Peanuts

Handful Fresh Coriander

Lime Wedges To Serve

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method

In a medium saucepan, heat 1 tbsp extra virgin olive oil, add the chopped onion and sauté over medium-high heat for 4-5 minutes, stirring often until softened. Add the laska pasta, and, using a wooden spoon, stir the paste into the onions for 4-5 minutes or until fragrant.

Add the coconut milk, stir to combine, then add the de-veined prawns and cook for 4-5 minutes over medium heat.

When cooked, serve with the noodles in a bowl and top with chilli, peanuts, coriander and lime wedges on the side.

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