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Prawn laksa
Prawn laksa
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 2.50 gm ground cumin
  • 500g green prawns
  • 27.60 gm vegetable oil
  • 500mals (2 cups) water
  • 250g rice vermicelli noodles
  • 180g tofu (optional), cut into 1cm-thick slices and then into 3cm squares
  • 375mls (1 1/2cups) fish stock
  • 400ml can coconut milk
  • 250g bean shoots
  • 4 green shallots, sliced, to garnish
  • Fresh coriander leaves, to garnish
  • 1 brown onion, peeled and chopped
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled and grated
  • 2 lemon grass stalks, peeled and thinly sliced
  • 6-8 macadamia nuts
  • 6.10 gm shrimp paste
  • 24.40 gm fish sauce, or to taste
  • 20.00 ml sambal oelek
  • 21.00 gm lemon juice
  • 1 tsp ground coriander
Instructions:
  • Prepare the curry paste by combining all ingredients in a food processor until a smooth and well-combined paste forms. Reserve for later use.
  • In a large saucepan over medium heat, cook the reserved prawn heads and shells in 1/2 tablespoon of vegetable oil for 5 minutes until they turn orange and release a fragrant aroma.
  • Pour the water into the saucepan and bring to a boil. Simmer over medium heat, uncovered, for 10 minutes or until the liquid is reduced by half. Strain and discard solids to reserve the flavorful prawn stock.
  • Boil rice vermicelli noodles in a large saucepan for 2 minutes, then drain. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Cook tofu until lightly golden. Set aside.
  • Combine prawn and fish stocks with curry paste in a saucepan, bring to a boil, then reduce heat. Stir in coconut milk, peeled prawns, and fried tofu. Simmer gently for 3-5 minutes until prawns change color and are cooked. Be sure to simmer gently to prevent the coconut milk from separating.
  • To plate: Refresh rice vermicelli in hot water, then divide among 4 bowls. Add soup, bean shoots, green shallots, and coriander leaves for a vibrant finish.

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