Instructions
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Remove the heads and shells from the prawns, leaving the tail shells on for presentation.
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Put the heads and shells in a saucepan with 2 cups water and simmer for 20 minutes.
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Strain stock and reserve. Discard the heads and shells.
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Heat oil in a large pan, add prawn tails and fry for 2 minutes on each side remove and set aside.
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Add laksa paste and fry for a minute or two, then add coconut milk, lime juice, fish sauce, and stock, allow to simmer gently.
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Blanch the noodles in boiling water, drain, and divide between 4 bowls.
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Top noodles with laksa stock, then prawns and garnish with cucumber and coriander.
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Extra chilli on the side for the chilli lovers.
