Prawn Laksa for a Crowd

    50 minutes

    These quantities make enough for ten but you can adjust accordingly - laksa is pretty forgiving but delicious!


    New South Wales, Australia
    1 person made this

    Serves: 10 

    • 500g prawns
    • 2 cups onion shallots, peeled
    • 6 dried chillies, softened in hot water
    • 1 tablespoon shrimp paste
    • 3 tablespoons dried shrimp, softened in hot water
    • 1 teaspoon turmeric
    • 1 tablespoon dried coriander
    • 2 stalks lemongrass, white portion, crushed
    • 4 tablespoons oil
    • 4 cups coconut milk
    • 1 tablespoon sugar
    • salt and pepper
    • 500g wide rice noodles
    • 300g bean sprouts, blanched
    • 200g glass noodles, blanched
    • Garnish
    • 1 cucumber, peeled and roughly grated
    • 4 sliced fishcakes
    • 1 bunch Vietnamese mint, shredded

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. In a pot, boil a little water and cook prawns until they turn pink. Remove, and when cool shell the prawns and reserve the water.
    2. In a food processor, add shallots, chillies, shrimp paste, dried shrimp and blend to a paste. Add the powdered spices and mix.
    3. Heat oil in a large pot and add the paste and lemongrass and cook for a minute. Add the prawn water and coconut milk while stirring, bring to the boil. Take of the heat, season with salt and pepper and add the sugar.
    4. In another pot cook the wide rice noodles until soft. Drain and divide the noodles among 10 bowls. Add soaked glass noodles and bean sprouts. Garnish with prawns, fishcake, cucumber and Vietnamese mint. Pour over the broth and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)