Prawn Laksa
1 / 1 Picture by:  kutahu
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Prawn Laksa

This is a laksa that is popular in hawker stalls across Malaysia; prawns feature in the flavour packed coconut soup.

Suhara

Ingredients

Serves: 8 

  • Laksa
  • 1 tablespoon oil for cooking
  • 1 kg chicken, cut into bite size pieces
  • 2 tablespoon coriander, diced
  • 6 cups (1 1/2 litres) coconut milk
  • 100g dry roasted peanuts, ground
  • 30g roasted sesame seeds, ground
  • 1 lime, juiced
  • 1 pinch salt and sugar, to taste
  • 300g small prawns, peeled and deveined, reserve shells
  • 500g rice noodles, blanched in hot water before serving
  • Prawn Stock
  • reserved prawn shells
  • 1 small onion, coarsely diced
  • 1 lemongrass bulb, bruised
  • 1/2 cup (125ml) water
  • Spice Paste
  • 15 eschalots, peeled
  • 6 cloves of garlic, peeled
  • 2cm galangal, peeled
  • 15 dried chillies, deseeded and soaked in water
  • 4 candlenuts
  • 3 lemongrass bulbs, diced
  • 2cm toasted shrimp paste
  • Garnish
  • 1 whole cucumber, peeled, deseeded and cut into matchsticks
  • 2 fresh red chillies, sliced
  • 3 spring onions, diced
  • 8 limes, halved
  • dried prawn sambal

Directions

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Prawn Stock: Cook the prawn shells with diced onion, lemongrass and water slowly until boiling. Strain the liquid and reserve.
  2. Spice Paste: Put all the spice paste ingredients into a food processer and blend until fine.
  3. Laksa: Heat a little oil in a saucepan and fry the spice paste until fragrant. Add the chicken pieces and cook over low heat for 2 minutes.
  4. Pour in the prawn stock, diced coriander and coconut milk. Simmer for 20 minutes.
  5. Add the ground peanuts, sesame seeds, lime juice and season with salt and sugar. Stir well and add in the prawns.
  6. Continue cooking over low heat until the prawns are done and serve hot with the noodles.
  7. Garnish: Garnish each bowl with some cucumber, spring onions, chilli, lime and sambal.

Tip

You can find candlenuts and shrimp paste in Asian shops.

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