Rice Noodles with Prawns & Coconut Milk

Name: Rice Noodles with Prawns & Coconut Milk
Total time: 20 min
Yield: 4
Ingredients: Noodles; Olive oil; Shallots; Chili Pepper; Laksa Paste; Coconut milk; Vegetable stock; Prawns; Mangetout; Bean sprouts; Curry; Coriander

Serve up these rice noodles with prawns & coconut milk as a tasty first course: check out the ingredient list and the preparation.

13 September, 2018

serves for

total time

0 HR 20 MIN

ingredients

boiling

Noodles

300 g, rice

Olive oil

2 tbsp

Shallots

4, diced

Chili pepper

1 - 2, red, finely chopped

Laksa paste

2 - 3 tbsp, gluten-free

Coconut milk

350 ml

Vegetable stock

200 ml

Prawns

400 g raw king, peeled and deveined

Mangetout

100 g, halved lengthways

Bean sprouts

100 g

Curry

leaves

Coriander

5 - 6 leaves, snipped

Preparation

Pour boiling water over the rice noodles and leave for 5 minutes until soft.
Heat the oil in a large frying pan and cook the shallots and chilli for a few minutes, until softened.
Stir in the laks paste and fry for 1 minute.
Add the coconut milk and stock, bring to a simmer, then add the prawns, mangtout and beansprouts.
Simmer for 3 minutes until the prawns are pink and cooked.
Divide the drained noodles between 4 bowls and spoon the prawn mixture on top.
Garnish with curry leaves and sprinkle with snipped coriander.