Prawn curry laksa


For the curry paste

  • 20g galangal
  • 20g turmeric
  • 20g ginger
  • 3 cloves of garlic
  • 3 medium sized shallots
  • 3 long red chilli
  • 1 stalk of lemongrass
  • 6 candlenuts
  • 20g dried shrimp, rehydrated
  • 15g shrimp paste
  • 25g rock sugar
  • Salt

For the broth

  • 250g raw prawns (unpeeled)
  • 4 tbsp vegetable oil
  • 400ml coconut milk

For the topping

  • 8 okra
  • 1 small eggplant
  • 100g bean shoots
  • 2 fried tofu puffs
  • 300g fresh Hokkien noodles, cooked according to packet
  • Coriander leaves to serve
  • Mint leaves to serve
  • Fried shallots to serve
  • Spring onion to serve


  1. Roughly chop galangal, tumeric, ginger, garlic, shallots, candlenuts and chilli. Slice lemongrass. Cut eggplant into bite sized chunks. Cut tofu puffs diagonally.
  2. Peel and de-vein prawns, reserving the heads and shells. Lightly season prawns with salt and set aside.
  3. Fry prawn shells and heads in 1 tbsp of oil on medium heat until fragrant and crisp.*
  4. Add 1 litre of cold water to prawn heads/shells and bring to boil, then reduce to simmer for 30 minutes. Discard heads and shells.
  5. Combine laksa paste ingredients with 1/2 tbsp of salt and 1tbsp of oil in a food processor and blend until a paste forms.**
  6. Fry laksa paste in a saucepan with remaining vegetable oil on medium-high heat for 3 minutes.
  7. Add prawn stock and scrape the bottom of the saucepan to remove any stuck paste. Bring to a boil and reduce to simmer.
  8. Add in coconut milk and rock sugar, stirring to dissolve. Add salt to taste.
  9. Add in okra and egg plant, simmering until almost cooked. This takes around 5-6 minutes.
  10. Add in prawns and simmer for 2 minutes.
  11. Add in tofu puffs and noodles to warm through for one minute.
  12. Arrange bean shoots in bowl, add laksa noodle, prawns, vegetables, tofu puffs and soup. Top with coriander, mint, spring onions and fried shallots and serve.


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