Malaysian Style Prawn Laksa

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

c) Cut the lime into wedges. 

d) Roughly chop the coriander (stalks and all). 

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Once the oil is hot, add the sliced pepper and fry until charred, 5-6 mins.

c) Continue to stir while it cooks.

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

c) Add the noodles and cook until tender, 4 mins.

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the pepper has charred, lower the heat and add the Malaysian style paste. Fry until fragrant, 1 min. Drain the prawns. 

b) Once fragrant, add the prawns, coconut milk, turmeric, soy sauce, sugar and water for the soup (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

c) Once thickened, add the pak choi and cook until tender, 1-2 mins more. Season with salt and pepper.

d) Remove from the heat and stir in the cooked noodles, cooked sweet potato, half the coriander and a good squeeze of lime.