laksa
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laksa
  • 800g medium green (raw) prawns (shrimp), peeled, veins removed, tails intact, shells and heads reserved
  • 1.25 litres water
  • 2-3 tablespoons laksa paste**
  • 3 cups (750ml) coconut milk
  • 3 teaspoons fish sauce
  • 150g snow peas (mange tout), trimmed and halved
  • 4 kaffir lime leaves, shredded
  • 250g dried rice vermicelli noodles
  • 1 cup bean sprouts
  • ¼ cup Vietnamese mint*** or regular mint leaves
  • ¼ cup coriander (cilantro) leaves
  • 1 large red chilli, sliced