Singapore Coconut and Prawn Laksa from Mighty Spice Cookbook by John Gregory-Smith
To prepare the spice paste, remove the really tough outer leaves of the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each lemongrass stalk into rings. Yo...
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Cooking tools:
- Chef's knife
- Cutting board
- Blender
Ingredients
- 1 red chilli
- 2 lemongrass stalks
- coriander sprigs, to serve
- sea salt
- ½ tsp turmeric
- 1 tsp shrimp paste
- 4 garlic cloves
- 400 ml/14 fl oz/1½ cups coconut milk
- 1 tsp tamarind paste
- 2 tbsp vegetable oil
- 110 g/3¾ oz rice noodles
- 110 g/3¾ oz/1¼ cups bean sprouts
- 250 g/9 oz raw large king prawns, peeled and deveined
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