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Prawn laksa lemak
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 250ml (1 cup) water
  • 1kg prawn
  • 300g medium rice stick noodles
  • 18.20 gm peanut oil
  • 82.50 ml laksa paste (see note)
  • 800ml coconut milk
  • 125ml coconut cream
  • 30g finely chopped palm sugar
  • 150g bean sprout
  • 250.00 ml laksa leaves or Vietnamese mint leaves (see note)
  • 187.50 ml coriander leaves
  • 1 long red chilli, seeded, thinly sliced
Instructions:
  • Boil the rice stick noodles in a large saucepan of boiling water for 2-4 minutes until tender. Drain thoroughly and distribute evenly into serving bowls.
  • In a large saucepan over medium-high heat, heat oil until shimmering. Stir in laksa paste and cook for 1-2 minutes until aromatic. Pour in coconut milk, coconut cream, palm sugar, and water. Bring to a boil, then reduce heat to medium before adding prawns. Cook for 2 minutes until prawns turn pink and curl up.
  • Distribute prawns evenly among bowls, pour generous amount of flavorful laksa over them. Garnish with fresh bean sprouts, fragrant laksa leaves, vibrant coriander, and spicy chilli for a burst of flavor.

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