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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork. | 2. shell and devein praws, leaving tails intact (I remove tails my preference). | 3. Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour. | 4. Stir fry Laksa paste in same wok until fragrant and hot. | 5. Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils | 6. Serve Laksa sprinkled with coriander and green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hokkien noodle	450	g		400.5	0.0	89.1	2.25
	750	g	raw	400.5	0.0	89.1	2.25
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
white onion	2		sliced	128.0	29.888	3.52	0.32
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
laksa paste	210	g		400.5	0.0	89.1	2.25
coconut cream	1 2/3	2/3		1320.0	26.6	14.52	138.72
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
bean sprout	1	cup		400.5	0.0	89.1	2.25
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
green onion	2		chopped	38.34	8.1508	1.3774	0.6674

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.