Prawn Laksa

100gr cellophone noodles

3 cloves garlic, peeled

1 tsp. ground cumin

2 tsp. sambal oelek (chilli paste)

2 tbsp. vegetable oil

1 ¾ cups coconut milk

750gr green king prawns

1 cup fresh bean sprouts

1 onion, roughly chopped

1 tsp. ground turmeric

1 tsp. coriander

1tsp. dried shrimp paste

1 tsp. grated lemon rind

¼ cup whole coriander leaves

4 shallots, sliced

2 cups fish stock

• Soak noodles in hot water for 10 minutes.

• Place onion, garlic, ginger, turmeric, cumin, coriander and sambal oelek in a food processor and bring to a paste.

• Heat oil in wok or large saucepan.

• Fry prawns for 1 minute. Set aside.

• Add spice and sambal oelek paste and fry for 1-2 minutes.

• Add rind, coconut milk and fish stock.

• Bring to boil, reduce heat and simmer for 5 minutes.

• Stir in prawns and simmer for 6 minutes or until prawns change colour.

• Drain noodles.

• Divide noodle, sprouts, coriander leaves and shallots among bowls.

• Spoon hot soup over top.

• Serve immediately.