Spicy Shrimp Laksa
in Coconut Curry with Noodles and Snap Peas
Laksa is taking centre stage tonight, with shrimp as its leading lady. This curry noodle soup is from Southeast Asia and its hearty spiciness has made it popular all over the region. Our version is a take on the Singaporean laksa lemak, which uses coconut milk and lime to draw out the Asian flavours.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 unit(s)
Shallot
113 g
Snow Peas, trimmed
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Coconut Milk
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
200 g
Chow Mein Noodles
(Contains Wheat)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Nutrition Values
Utensils
Instructions
Add 10 cups water to a large pot. Cover and bring to a boil over high heat. Trim, then cut snap peas in half. Zest, then juice half the lime (dbl for 4ppl). Cut remaining lime into wedges. Peel, then thinly slice shallot. Roughly chop (or tear) cilantro.
Using a strainer, drain shrimp, then pat dry with paper towels.
Add noodles to the pot of boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the same pot. Set aside.
Heat a large non-stick pan medium heat (NOTE: Use a large pot for 4ppl). When hot, add 1 tbsp oil (dbl for 4ppl), then shallot and Indian spice. Cook, stirring often, until fragrant, 1-2 min. Add coconut milk, soy sauce and 1 cup water (dbl for 4ppl). Bring to a boil over high heat.
Reduce heat to medium. Add shrimp and snap peas to pan with laksa. Cook, stirring occasionally, until cooked through, 3-4 min.** Stir in lime zest, lime juice and half the cilantro.
Divide noodles and shrimp laksa between bowls. Sprinkle over remaining cilantro. Squeeze over a lime wedge and top with as much chili-garlic sauce as desired.