Thursday, February 12, 2009

Prawn Broth

2 tsp sunflower oil
2 tbs laksa paste (oriental shops)
400ml light coconut milk
2 fresh lime leaves, thinly sliced
2 cups (500ml) fish stock or water
8 large green prawns, peeled (tails intact), deveined
1 carrot, cut into thin matchsticks
12 snow peas
Juice of 1 small lime
Steamed rice or cooked rice noodles (optional), to serve
Heat the oil in a saucepan over medium-high heat. Add the laksa paste and cook for 30 seconds or until fragrant. Add the coconut milk, lime leaves and stock, and simmer for 10 minutes. Add the prawns and carrot and simmer for a further 3 minutes. Add the snow peas and cook for a further minute or until the prawns are cooked through. Serve immediately, with lime juice to taste and rice or noodles if desired.

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