Prawn Laksa | How to make Prawn Laksa

By Shobha Keshwani  |  11th Jun 2016  |  
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  • Prawn Laksa, How to make Prawn Laksa
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

12

0

Video for key ingredients

  • How to make Coconut Milk

About Prawn Laksa Recipe

This lovely laksa curry dish can be warming during cooler weathers.. the tangy, spicy noodle soup has delicious flavours of the herbs and spices from the laksa paste which is the key ingredient and also the fresh prawns and coriander. It makes a complete meal on its own and is quite filling... a treat for spicy food lovers like me .. I would highly recommend this dish if you enjoy spicy food

Prawn Laksa

Ingredients to make Prawn Laksa

  • Prawns 200 gms
  • rice noodles 75 gms
  • Laksa paste 1 tbsp
  • coconut milk 1 cup
  • Bean sprouts half cup (long sprouts)
  • Snow peas 5-6 (cut diagonally)
  • spring onion 1 stem (use the white part)
  • coriander leaves handful (you can also use basil leaves )
  • Fish sauce 1 tbsp
  • salt to taste
  • sugar 1 tsp
  • lemon wedges for garnishing
  • Oil 2 tbsp (sesame or peanut oil preferably)

How to make Prawn Laksa

  1. Take water in a pot. Add salt. When it starts boiling tip in the rice noodles. After one boil remove from the gas. Cover it and leave for 10 - 15 minutes. The noodles will be done.
  2. Strain the noodles and run under cold water to keep them separate.
  3. Heat sesame oil in a pan and add the cleaned prawns. You may leave the tails intact if you like.
  4. Saute for a minute until they change colour.
  5. Now add the laksa paste and saute.
  6. Add the snow peas and spring onion strips.
  7. Add 3 cups of water and simmer for few minutes until the prawns are done.
  8. Now stir in the coconut milk.
  9. Season with salt, sugar and fish sauce. Add salt carefully as the laksa paste and fish sauce contain salt already.
  10. For serving take rice noodles in individual plates. Pour the prepared laksa soup with prawns.
  11. Garnish with bean sprouts, coriander leaves and lemon wedges.

My Tip:

Laksa paste is used in many Thai, Malay and Asian cuisines. Traditionally this paste is ground in a pestle and mortar but you also may grind it in a food processor. You can grind a large quantity and store it in a refrigerator. It can also be used in marinations.

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