TastyBag Trial – Prawn Laksa
I recently signed up for a week’s trial of TastyBag, a food concept company that delivers recipes and groceries on a weekly subscription basis to your door. I made their recipe of prawn laksa over the weekend for a dinner party, and my guests gave the dish great reviews. However, one thing I didn’t like was the amount of prep time it took to trim and wash the vegetables. It also took me 20 minutes to devein the shrimp, which was a bit of a hassle.
Overall though, the dish had powerful aroma and vibrant colours, all inspirations for a healthy appetite!
What you’ll need (for 4 people):
- 500g shrimp (shelled and deveined)
- 800ml chicken broth
- 2 cans coconut milk
- 5 tbls red curry paste (or laksa paste)
- 1 tbsp fish sauce
- 400g vermicelli noodles
- 150g snow peas
- 3 cups bean sprouts
- Garnish: chili (diced) and coriander
Lightly fry the laksa paste in a large pot for a few minutes over medium heat, then add chicken broth, coconut milk and fish sauce. Bring to a boil and allow to simmer for 10 minutes.
While the soup simmers, bring another pot of water to a boil and turn off the heat. Add the dried vermicelli, bean sprouts and snow peas to the hot water and allow them to sit for around 2-3 minutes.
Add the prawns to the soup and allow them to cook for 3 minutes. As mentioned in a previous post, I like washing prawns in salt and then rinsing under cold running water until there is no more foam from the prawns – this ensures they stay tender and bouncy (not rubbery) when cooked.
Drain noodles / vegetables and rinse with cold water. Decant portions into each bowl.
Pour soup and prawns into each noodle bowl. Garnish with coriander and chili.