Chicken and Prawn Laksa
Servings: 4
Ingredients
- 2 tbsp oil
- 2 tbsp Red Ginger Powder
- 2 cloves Black Garlic
- 2 spring onions, sliced
- 8 chicken tenderloins, sliced
- 3 tbsp mild curry paste
- 3 cups hot chicken stock
- 1 cups coconut milk
- 20 prawns, peeled
- 150 g Chinese vermicelli
- 100 g bean sprouts
- 50 g snow peas, halved
- 20 g mint, copped
- 20 g coriander, copped
Instructions
- Heat oil in a wok. Add black garlic and spring onion stir-fry for 1 minute.
- Add tenderloins to the wok and stir-fry for 2-3 minutes, until cooked.
- stir in the curry paste until the chicken is well coated.
- add the hot chicken stock and stir in the coconut milk.
- bring slowly to the boil, then reduce the heat and simmer for 3 minutes.
- add prawns and red ginger powder, simmer for 3 minutes.
- meanwhile, place the vermicelli in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes, until soft.
- drain the vermicelli and divide among large, warmed serving bowls.
- add the bean sprouts and snow peas, then ladle over the hot laksa.
- serve sprinkled with mint and coriander