Laksa-Style Prawns with Hokkien Noodles

Rinse the hokkien noodles under hot running water to separate them, then drain well and transfer to a large bowl. Use a fork to gently separate any remaining clumps.

Shell and devein the prawns, leaving the tails on for presentation. Pat them dry with paper towels.

Heat the peanut oil in a large wok over high heat until shimmering. Working in batches to avoid overcrowding, stir-fry the prawns with the sliced onion, minced garlic, and ginger until the prawns turn pink and curl, about 2-3 minutes per batch. Remove and set aside. (Don't overcook the prawns at this stage - they'll finish cooking when you return them to the wok)

In the same wok, stir-fry the laksa paste until fragrant and the oils begin to separate, about 1-2 minutes.

Return the prawn mixture to the wok and add the coconut cream, vegetable stock, bean sprouts, lime juice, and prepared noodles. Toss everything together, stir-frying until the sauce comes to a boil and coats the noodles, about 2-3 minutes.

Serve immediately, garnished with chopped cilantro and sliced green onions.