Prawn and vermicelli Laksa

Serves 4
Preparation and Cooking Time:

For your Laksa paste :

1 small red mini hot chilli chopped finely
1 clove of garlic
1cm piece of fresh ginger
very small amount of coriander (optional)
1 teaspoon of tumeric powder
very tiny shake of cumin powder
handful of spring onion chopped
Splash of oil or butter (melted) to blend it together

Place all these ingredients into a food processor and blend into a paste.

Other ingredients :

400g prawns cooked
500ml fish stock (premium)
400ml coconut milk
handful of bean sprouts
Vermicelli noodles (half pack approx)
1 finely chopped red mini chilli
butter for cooking
fish sauce (optional) to taste (use soy if no fish sauce)
1 teaspoon of sugar

Garnishing:
2 thinly sliced pieces of a little hot red chilli
1/2 cucumber seeded and finely sliced for garnishing in thin long strips
1 lime (slices for garnishing)
1 Sprig of coriander
3 spring onions chopped thinly ( just the white parts up to the light green section )

Soak the vermicelli noodles in a large pot of boiled water while preparing the laksa.

If you do not like your Laksa too spicy hot then take some of the chilli seeds out before cooking

To prepare your Laska :

In a large saucepan place some peanut oil  and add some of your red chilli.  Then add the paste you prepared first as above.  Then you can add the prawns. Then add the coconut milk. Stirring through then you can add some fish stock (1 cup first and a little  more if it looks a little low) .  Add bean shoots then the vermicelli on top.  Let sink down and add a little fish sauce to taste. Then add the sugar.

Place into deep individual bowls to serve and place garnishing as desired.