Preparation Time: 15-20mins

Cooking Time: 15 mins

Portion: 7-8 Pax

Ingredients: 

• 2 packets Perfect Earth Organic Chia Pasta
• 3 tbsp Dried prawns (hae bee) – soaked and chopped into small pieces
• 300g laksa paste (you can use any brand of laksa paste that you like, we mixed 2 kinds of paste to balance the spiciness
• Laska leaves – finely chopped
• 1 tbsp The Australia Carob Co. Organic Carob Syrup
• 300ml Coconut milk
• 2-3 Fried fish cakes, sliced
• 50g-100g Beansprouts (add amount as desired)
• 10-15pcs square fried beancurd (taupok)
• 200-400g medium sized prawns, cooked and deshelled (leave the prawn stock aside for later use)

Cooking Method:

1. Boil a pot of water and cook the pasta for 5-6 mins, drained and set aside
2. Devined the prawns with the shell on and boiled the prawns until cooked. Cool down and deshelled the prawns. Leave the prawn stock aside to use later.
3. In a large pan or wok, add oil and stir fry the dried prawns till fragrant.
4. Reduce to low heat, add in the laksa paste and laksa leaves. Stir fry occasionally till fragrant.
5. When oil is released from the paste, add in the carob syrub and stir well.
6. Add coconut milk into the paste mixture, and bring the heat back to medium.
7. Add all other ingredients – beancurds, beansprouts, fishcakes and prawn and stir fry with the sauce.
8. When well incorporated, add in the pasta and mix well.
9. Add some prawn stock as desired and on how dry or wet you want your laksa to taste.
10. Garnish with chopped laksa leaves and serve.