Australian Prawn Laksa
20 large green prawns, body peeled, keeping tail and head intact
250g thin dried vermicelli noodles
2 tablespoons fried onion oil or vegetable oil
½ cup laksa paste
400ml can of coconut cream
1 ½ cups chicken stock
1 tbsp fish sauce
200g snow peas, trimmed
1 cup snow pea shoots
Coriander leaves and fresh lime to serve
10 eschallots, peeled and thinly sliced on a mandolin
150ml vegetable oil
For fried eschallots, place sliced eschallots and oil in a heavy based frypan. Place pan over low heat and cook for 45 mins – 1 hr or until crispy. Strain eschallots and spread over a large tray lined with paper towel.
Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside.
Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok.
Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through. Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried eschallots and fresh lime.