Malaysian Prawn Laksa
User Reviews
4
12 reviews
Good
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
916 kcal
-
Course
Main Course
-
Cuisine
Malaysian
Malaysian Prawn Laksa
Report
Indulge in the ultimate Malaysian culinary delight: Malaysian Prawn Laksa. Creamy, fragrant, and packed with spicy flavours. It's my all time favourite dish and I'm sure you'll agree after the first delicious slurp.
Share:
Ingredients
for the spice paste
- 1/2 tsp turmeric powder
- 1 tbsp galangal fresh, chopped
- 6 dried red chillies soaked for 20 mins in hot water
- 2 fresh hot Thai chillies chopped
- 3 candlenuts or macadamia nuts
- 1 tbsp shrimp paste
- 110 g red onion or shallots
- 1/2 tbsp coriander powder
For the soup
- 2 tbsp peanut oil
- 1.2 l coconut milk
- 1 lemongrass stalk trimmed and bruised at the end
- 500 g king prawns with shells
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp fish sauce
- 1/2 lime juice of
Other ingredients
- 2 cup vermicelli rice noodles cooked
- 1 cup hokkien egg noodles
- 2 tbsp crispy onions shop bought from any Asian supermarket, for garnish
- 2 Coriander fresh, for garnish
- 1 cup beansprouts for garnish
- 4 tofu fried, spongy pieces
Instructions
To make the laksa paste
- Using a stick blender or food process or a pestle & mortar, grind together all the spice paste ingredients until very smooth. Set aside.
To make the soup
- Heat a wok with the oil then add the laksa paste together with the lemon grass stalks and fry for about 8 minutes until the oils begin to separate.
- Tip in all the coconut milk, then refill the can with water, TWICE and add that too. Finally, add the fish sauce and bring to a boil. Simmer gently for 15 minutes.
- Drop in the prawns and simmer for 3-4 minutes until cooked. Remove from the heat. Add the sugar and then salt to your taste. Squeeze in the lime and keep hot.
Assembling the soup!
- Arrange about 1 cup of vermicelli noodles and about 1/4 cup hokkien noodles in the bottom of a large Asian soup bowl with the prawns, then ladle over plenty of the piping hot broth. Add a small handful of beansprouts, a couple of pieces of tofu, a generous scattering of crispy onions and a sprig or two if coriander.
Notes
- For added variety, top the soup with various toppings like peanuts, hard-boiled eggs, poached chicken, pork, fish balls, Vietnamese mint, sawtooth coriander, laksa leaves, mint leaves, radishes, tomatoes, shredded cabbage or lettuce, crispy garlic, mushrooms, or fungus.
- Leftovers in the fridge: Be cautious as delicate noodles may soak up liquid and lose texture. Best consumed within a day.
- Fridge/Freezer - soup base: The soup base stays fresh for 4-5 days in the fridge and up to 3 months in the freezer, stored in an airtight container. Portion them for convenient single servings to quickly garnish freshly cooked noodles for a meal. Avoid freezing the soup in its finished state.
Nutrition Information
Show Details
Calories
916kcal
(46%)
Carbohydrates
45g
(15%)
Protein
47g
(94%)
Fat
65g
(100%)
Saturated Fat
42g
(210%)
Cholesterol
416mg
(139%)
Sodium
3314mg
(138%)
Potassium
946mg
(20%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
568IU
(11%)
Vitamin C
32mg
(36%)
Calcium
366mg
(37%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 916 kcal
% Daily Value*
| Calories | 916kcal | 46% |
| Carbohydrates | 45g | 15% |
| Protein | 47g | 94% |
| Fat | 65g | 100% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 416mg | 139% |
| Sodium | 3314mg | 138% |
| Potassium | 946mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 366mg | 37% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
12 reviews
Good
Other Recipes
You'll Also Love
