Laksa Flavoured Prawnsshrimp And Hokkien Noodles Recipes

LAKSA FLAVOURED PRAWNS/SHRIMP AND HOKKIEN NOODLES

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.

MALAYSIAN LAKSA

Steps:

• Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
• Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
• In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
• To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
• Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
• Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
• Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
• In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
• Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
• Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
• Enjoy.

HOKKIEN NOODLE WITH SEARED PRAWNS

Steps:

• Place noodles in bowl and cover with boiling water.
• Leave this to stand for 2 minutes, drain well.
• Heat oil in a wok over high heat.
• Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
• Add eggs, and stir it up till it breaks up.
• Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
• The egg should be coating all the ingredients in wok.
• Add noodles and cook for another 3 minutes.
• Add bean sprouts.
• Pour chicken stock in, and stir well.
• Cover the wok, and let simmer for another 5 minutes.
• Place noodles on 4 warmed serving plate or bowl.
• Heat chilli oil in work over high heat.
• Add prawns to wok and cook for 5 minutes, or till they turn pink.
• To serve, place prawns on top of noodles, and serve with lime wedges.