Name: Prawn laksa shooters
Cook time: 55 min
Total time: 55 min
Ingredients: 16 (400g) cooked small king prawns (shrimp); 2 teaspoon peanut oil; 1/4 cup (75g) laksa paste; 1 clove garlic, crushed; 1 fresh kaffir lime leaf, sliced thinly; 1/2 teaspoon ground turmeric; 1 green onion (scallion), sliced thinly; 1 2/3 cup (410ml) canned coconut milk; 1 1/2 cup (375ml) water; 1 tablespoon lime juice; 2 teaspoon fish sauce

Ingredients

16 (400g) cooked small king prawns (shrimp)

2 teaspoon peanut oil

1/4 cup (75g) laksa paste

1 clove garlic, crushed

1 fresh kaffir lime leaf, sliced thinly

1/2 teaspoon ground turmeric

1 green onion (scallion), sliced thinly

1 2/3 cup (410ml) canned coconut milk

1 1/2 cup (375ml) water

1 tablespoon lime juice

2 teaspoon fish sauce

Method

1.Shell and devein prawns, leaving tails intact, reserve half of the prawn heads

2.Heat oil in medium saucepan, cook paste, garlic, kaffir lime leaf, turmeric, onion and prawn heads, stirring, until fragrant. Add coconut milk and water, bring to the boil. Reduce heat, simmer, covered, 10 minutes

3.Strain laksa through sieve into large heatproof jug, discard solids. Stir lime juice and fish sauce into laksa

4.Divide laksa into shot glasses, place one prawn over rim of each glass. Serve warm.

It is fine to use just one 400ml can coconut milk for this recipe. You will need 16 (60ml/2-fluid ounce) shot glasses for this recipe
Note

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Ingredients

Method

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