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Authentic Coconut and Seafood Laksa Recipe
  1. To make 4 servings out of this seafood laksa recipe, begin by peeling and deveining prawns. Remove the heads but leave tails intact.
  2. Soak vermicelli in a large bowl of boiling water until cooked (approx. 8 minutes). Drain and rinse with cold water. Divide between 4 bowls.
  3. Heat oil in a wok over medium-high heat. Add the laksa paste and cook for 1 minute. Add sugar, salt, coriander and stock and bring to the boil. Add coconut milk and bring to a simmer for 5 minutes. Add prawns and cook for approx. 2 minutes, until they are pink.
  4. Pour/ladle laksa over noodles. Garnish with mussels, fresh bean sprouts and mint. Serve and enjoy immediately while hot.