Fragrant Prawn Dumpling Laksa

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs pak choy
• 75g green beans
• 1bunch coriander
• 50g laksa curry paste
• 200ml coconut milk
• 150g vermicelli noodles
• 300g prawn and ginger dumplings
• 20ml fish sauce
• 10g fried shallots
• 500ml (2 cups) boiling water
• 10ml sugar

Method

1. Step 1 — Prep ingredients
   Bring 2 medium saucepans of water to the boil for the noodles and vegetables. Peel the pumpkin and cut into 2cm chunks. Quarter the pak choy lengthwise. Trim the beans and cut in half. Pick the coriander leaves, discarding the stems.
2. Step 2 — Make laksa soup
   Combine the laksa paste, 500ml (2 cups) boiling water and 2 tsp sugar in a medium saucepan over medium heat and bring to the boil. Stir in the coconut milk, then reduce the heat to low and cook, covered, for 10 mins to develop the flavour.
3. Step 3 — Cook noodles
   Meanwhile, cook the noodles in one of the pans of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Cook vegetables
   While the noodles are cooking, cook the pumpkin in the remaining pan of boiling water for 4 mins. Add the pak choy and beans and cook for a further 2 mins or until the vegetables are just tender. Drain.
5. Step 5 — Cook dumplings
   Add the prawn dumplings to the laksa soup. Increase the heat to medium and cook, covered, for 4 mins or until the dumplings are tender.
6. Step 6 — Get ready to serve
   Stir half the fish sauce* into the laksa soup. Divide the noodles, vegetables and dumplings among bowls, then ladle over the laksa soup. Scatter with the fried shallots and coriander to serve.

Allergens

Crustacean, Soy, Egg, Gluten, Sesame, Wheat, Fish