Prawn Laksa is a traditional Malaysian recipe for a classic Malay dish of prawns in spicy coconut broth served topped with rice noodles, onions, coriander leaves and chillies. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Prawn Laksa.
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Ingredients:
1 tbsp vegetable oil
1 small onion, finely chopped
3 tbsp laksa paste
3 garlic cloves, crushed
1 tbsp soft light brown sugar
1 tbsp fish sauce
½ tbsp tamarind paste
1 lime, finely grated zest and juice
400ml tin coconut milk
100ml fresh chicken stock
2 pandan leaves (tied in a knot)
85g baby spinach leaves
200g raw king prawns, shelled with the tails on (if desired)
100g wide flat rice noodles or rice vermicelli
salt and freshly ground black pepper, to tste
To serve:
½ red onion, thinly sliced
2 tbsp fresh coriander leaves, chopped
1 red chilli, de-seeded and thinly sliced
1 lime, sliced into wedges
Method:
Heat the oil in a large saucepan over medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant.
Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar has dissolved completely.
Add the coconut milk, stock [and pandan leaves] and boil for 2 minutes, then reduce to a simmer, cooking for 10–12 minutes.
Stir through the spinach and prawns; cooking for 2–3 minutes more, until the prawns turn pink and are cooked through.
Season to taste with salt and black pepper.
Meanwhile, cook the rice noodles according to packet instructions.
Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli.
Serve immediately, accompanied by the lime wedges for squeezing over.
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