Prawn Laksa
Laksa is a speciality of Malaysia and is one of the tastiest soups around. Packed full of taste and guaranteed to warm and fill you up. The spicy, creamy texture of the soup is perfect alongside the rice noodles, aromatic herbs and crunchy garnishes.
Total Steps
4
Ingredients
23
Tools Needed
5
Ingredients
- 1/2 teaspoon dried turmeric
- 1 tablespoon fresh galangal
- 6 dried red chillies
- 2 fresh hot red chillies
- 3 macadamia nuts
- 1 tablespoon shrimp paste
- 110 gram shallots or onion
- 1/2 tablespoon coriander powder
- 2 tablespoon peanut oil
- 1.2 liter coconut milk
- 1 lemon grass stalk
- 500 gram king prawns
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoon fish sauce
- 1/2 lemon
- 1 teaspoon sugar
- fresh coriander leaves
- fresh mint leaves
- 2 cup vermicelli noodles
- 2 cup hokkien noodles
- shop-bought crispy onions
- lemon wedges
Instructions
Step 1
Grind together all the ingredients for the laksa paste in a pestle and mortar until smooth. Set aside.
Step 2
Shell the prawns, removing the tails. Set the flesh aside. Place all the shells into a large saucepan with 500ml water, 1/2 teaspoon sugar and 1/2 teaspoon salt. Bring to a boil and simmer for 15 minutes. Pass through a fine sieve, retaining the liquid. Discard the shells.
Step 3
Heat a wok with the peanut oil then add the laksa paste together with the lemon grass stalk and fry until the oils begin to separate. Tip in all the coconut milk, the prawn stock and fish sauce and bring to a boil. Simmer gently for 30 minutes.
Step 4
Drop in the prawn flesh and simmer for 3-4 minutes until cooked. Remove from the heat. Add the 1 teaspoon sugar and lemon juice to your taste.