2 tsps vegetable oil
1 clove garlic, minced
1 tsp dried shrimps, finely chopped
1/2 small red onion, finely chopped
150g fishcake, sliced
40g beancurd puffs, cut into strips
1/2 jar AYAM™ Laksa Curry Paste 185g
200g peeled raw prawns, tails intact
270ml AYAM™ Coconut milk
60ml ready-made fish stock
Garnish: laksa leaves, finely chopped
Heat oil in a wok or frypan over high heat.
Saute the garlic, dried shrimps, and red onion until fragrant.
Add fishcake, beancurd puffs, and laksa paste. Stir fry until fishcake and beancurd puffs are coated in the paste.
Add prawns, noodles, and half of the coconut milk. Stir fry until noodles are coated in the paste.
Add fish stock and continue to stir fry until it has been absorbed by the noodles.
Add beansprouts, the remaining coconut cream. Combine well and immediately turn off the heat.
Garnish with laksa leaves and serve immediately.