Hokkien Noodle With Seared Prawns Recipes

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LAKSA FLAVOURED PRAWNS/SHRIMP AND HOKKIEN NOODLES

Came across a file pre ZAAR/Food.com days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.

Provided by ImPat

Categories     Malaysian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Laksa Flavoured Prawns/Shrimp and Hokkien Noodles image

Steps:

  • Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
  • shell and devein praws, leaving tails intact (I remove tails my preference).
  • Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
  • Stir fry Laksa paste in same wok until fragrant and hot.
  • Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
  • Serve Laksa sprinkled with coriander and green onions.

450 g hokkien noodles
750 g prawns (raw medium)
1 tablespoon peanut oil
2 white onions (medium 300 grams sliced)
2 garlic cloves (minced)
2 teaspoons ginger (fresh grated)
210 g laksa paste (jar)
1 2/3 cups coconut cream (400ml)
1 cup vegetable stock (250ml)
1 cup bean sprouts (80 grams)
2 tablespoons lime juice
2 tablespoons coriander leaves (chopped)
2 green onions (chopped)

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