Ingredients
- 400g Hokkien Noodles
- 10 fresh prawns, deveined
- 60g Valcom Laksa Paste
- 200ml Valcom Premium Coconut Milk
- 50g tofu puffs
- 40g fish cake, sliced
- 1 garlic clove, minced
- 2g ginger, minced
- 2 bird's eye chilli, sliced
- 2 tsp vegetable oil
- 1/2 tbsp fish sauce
- For Garnish:
- Onion, thinly sliced
- Crispy fried shallots
- Basil Leaves
- Bean sprouts
- Chilli, sliced
- Lime
Method
- Blanch the noodles in boiling water for about 1 minute,then drain and set aside for later
- Pour 2 tsp of vegetable oil in a large wok on medium heat. Add in the minced garlic, minced ginger, and sliced chilli. Stir fry for about 1 minute.
- Add the Valcom Laksa Paste and stir fry for another minute.
- Turn the heat to high, add in the prawns, tofu puffs, and sliced fish cake. Stir fry for about 2 minutes.
- Next, add in the coconut milk, mix well, and let cook for another 2 minutes
- Then, add the blanched noodles and stir to combine well with the sauce. Taste and add extra fish sauce if needed before turning off the heat.
- Plate and garnish with optional crispy fried shallots, fresh bean sprouts, thinly sliced onions, sliced chillies, basil leaves and a squeeze of lime juice.
Product used in recipe
- Valcom - Coconut Milk
- Valcom - Curry Paste Laksa
