Prawn Laksa

October 12, 2019

Prawn Laksa

BY HOLLY RICHARDSON

Serves 4 - generous portions!

Laksa Paste

  • 8 Small Dried Red Chillies*
  • 2 Tblspn Dried shrimp*
  • 6 Shallots (or 1 onion) chopped
  • 1 Tblspn grated Galangal* (or Ginger if Galangal isn’t available)
  • 4 Garlic cloves, chopped
  • 2 Lemongrass stalks (white part only) chopped
  • 6 Candlenuts* (or Macadamia nuts) chopped
  • 1 Tblspn Belachan* (dried shrimp paste)
  • 2 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Sweet Paprika
  • 1 Tsp Ground Turmeric

*These ingredients can be found in Asian supermarkets/food shops.

Note: A ready made Laksa paste can be substituted to save on time. Use as per packet instructions in step 2.

Laksa

  • Vegetable Oil
  • 1 Red Onion, sliced
  • 800ml Coconut Milk
  • 500ml Vegetable Stock
  • 4 Kaffir Lime Leaves, thinly sliced
  • 200gm Snow Peas, sliced
  • 2 x Bunches Bok Choy, washed and chopped
  • 80ml Soy Sauce
  • 2 Tsp Fish Sauce
  • 1 Tblspn Palm or Brown Sugar
  • 600gm Prawn Cutlets (2 Wildcatch packs)
  • 1 Packet (250gm) Rice Vermicelli Noodles
  • 1 Lime, juiced

Garnish

  • 1 Bunch of Coriander
  • 1 Bunch of Mint
  • 200gm Bean Sprouts
  • 50gm Fried Shallots
  • 2 Limes cut into wedge

Laksa Paste

Step 1

Place chillies and dried shrimp in a bowl and cover with boiling water. Leave for 20 minutes or until softened.

Step 2

Once softened, drain well and blend in a food processor with remaining laksa paste ingredients until a paste has formed. If the paste is having trouble blending, add a little of the chilli/shrimp soaking water.

Laksa

Step 1

Heat a small amount of vegetable oil in a large pot and add the onion, stirring until tender over a medium heat.

Step 2

Add the laksa paste (from the above recipe or ready made) and cook until fragrant (about 2 minutes).

Step 3

Add the coconut milk, stock and kaffir lime leaves then bring to a boil. Once boiling, turn the heat down and allow to simmer for 5-10 minutes or until slightly thickened.

Step 4

Add the snow peas, bok choy, soy sauce, fish sauce and sugar to the laksa and stir. Add the prawns and simmer until they turn opaque and are just cooked (3-5 minutes).

Step 5

Meanwhile, place the noodles in a large bowl and cover with boiling water. Let stand for 2 minutes or until softened, then drain well and divide amongst 4 serving bowls.

Step 6

Once the prawns are cooked, remove laksa from the heat and add lime juice.

Step 7

Divide the laksa evenly among the bowls and top with coriander, mint, bean sprouts and fried shallots. Serve with lime wedges.






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