Malaysian Prawn Laksa Recipe
The Laksa can be found across IndoChina but it’s purest form is found in Malaysia. This dish mirrors the culture of the country as it combines both Malay and Chinese influences. The dish uses flavours and spices that Chinese settlers brought to the Malacca coast upon settling the Malay peninsula. The dish is varied and can have lots of different components but this recipe will use a laksa paste (available from Asian supermarkets) for ease and use prawns as they are a diverse food which compliment many of the coastal culinary tastes of the dish.
Ingredients in this oriental food recipe.
- 10 large prawns, peeled",
- 2 limes
- 1 teaspoon of sugar
- 2 tablespoons of fish sauce
- 400ml of coconut cream
- 200g rice vermicelli noodles
- 200g egg noodles
- 2 large red chillis, diced
- 4 diced shallots
- 8 cloves of garlic crushed
- 150ml of chicken stock
- 50ml of vegetable oil
- 1 bunch coriander
- 2 spring onions
- 5 slices of ginger, diced
- 4 tablespoons laksa paste (Thai red curry paste if you can’t get laksa paste)
1. Wash the prawns and set on a paper towel to dry, then repeat.
2. Heat the oil in a large saucepan and add the shallots to brown and soften (fry for around 3 mins) then add the crushed garlic and fry further (but don’t allow the garlic to brown).
3. Add the juice of 2 limes, sugar, ginger, fish sauce, chillis and laksa paste and fry for a further 3 minutes. Reduce heat on the pan.
4. In 2 separate pans prepare boiling water and boil the noodles for 2 minutes (vermicelli) and 4 minutes (egg noodles) respectively.
5. Add the coconut cream to the laksa mix and turn the heat up, stir for 2 minutes.
6. Add the prawns and chicken stock to the large pan containing the laksa mix and bring to the boil then simmer for 10 minutes.
7. Combine the ingredients in separate bowls with the noodles in first then the laksa mix, garnish with coriander leaves and curled sprigs of spring onion.