Harshita Sinha
1 lb prawns, 2 cups laksa broth, 1/4 cup laksa paste, 2 tbsp oil, 2 cloves garlic, 1 tbsp ginger, 1/4 cup cilantro, 1/4 cup bean sprouts, 1/4 cup scallions, 1/2 cup rice noodles, salt, pepper, lime, chili sauce.
If using store-bought laksa paste, skip to the next step. Otherwise, blend together ingredients like chilies, garlic, ginger, and spices to create your own laksa paste.
Heat ghee in a pan.
Heat oil in a pan and sauté the prawns until pink and cooked through. Set aside.
In the same pan, sauté garlic, ginger, and laksa paste until fragrant.
Pour in the laksa broth and bring to a simmer. Add the cooked prawns and let it cook for a few minutes.
Cook the rice noodles according to package instructions. Drain and set aside.
Place cooked noodles in a bowl, then ladle the hot laksa broth and prawns over the noodles. Garnish with cilantro, bean sprouts, and scallions.