Pumpkin Prawn Laksa

As it is getting colder now outside...I feel more and more the need for very hot and spicy
Asian dishes.

I am very happy, that I finally found a goo and big Asian supermarket here in Edinburgh.
So I got some Udon Noodles, Laksa Paste, Coconut Milk, Mushrooms and some herbs and 
spices and combined them with my favourite autumn veggie: pumpkin 🎃 

This recipe is not only really heart warming and healthy, but also prepared within 20 minutes.
I love it!

Also a nice dish, when you’ve guests, who like it spicy :-)

Pumpkin Prawn Laksa

Ingredients for 2 people:

1 small Butternut Pumpkin

200g cooked and pealed King Prawns or Mixed Seafood

150g Mixed Asian Mushrooms (such as Enoki, Shimeji and Kind Oyster)

100g Udon Noodles or Rice Noodles

2 handful of Spinach

2-3 Spring Onions

1 piece Ginger

2-3 gloves Garlic

1-2 small Chilis

400ml Coconut Milk

100g Laksa Paste

1 bundle fresh Coriander

2 stalks fresh Lemongrass

Soy Sauce

Fish Sauce

some Oil

Preperation: 

Peel the garlic and ginger and cut them into very tiny cubs.

Cut the chilis into very thin slices.

Peel the pumpkin and cut it into cubs.

Now heat some oil in a large pan, pot or wok and sear the garlic, ginger, chili and the pumpkin, 

stiring occasionally.

In the meantime take the Asian mushrooms and slice them.

Add them together with the spinach to the wok.

Sear all for another few minutes, stirring occasionally.

Half the lemongrass stalks.

Before everything gets burned, add the laksa paste, lemongrass and coconut milk.

I usually put the lemongrass in a teabag, as it’s easier to get them out again, after cooking,

as you don’t want to bite on it.

Add some water, until everything is covered and let it simmer for about 15 minutes or until the pumpkin is tender.

5 minutes before the laksa is ready, add the udon noodles and the seafood.

Then chop the fresh coriander and season the Laksa with coriander, soy sauce, fish sauce

and sugar. 

At last chop the spring onions.

Fill the Laksa into two large bowls and decorate with the chopped spring onions before serving.

Enjoy it! :-)