Laksa flavoured prawnsshrimp and hokkien noodles is a delicious and flavorful dish that combines the best of both worlds: the rich, spicy flavors of laksa and the savory, sweet taste of hokkien noodles. This article will provide you with a comprehensive guide to creating this delectable dish, from selecting the freshest ingredients to mastering the art of balancing the complex flavors. We'll explore the origins of laksa and hokkien noodles, uncover the secrets of creating an authentic laksa paste, and provide step-by-step instructions for preparing the dish. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC SHRIMP LAKSA WITH RICE NOODLES
Steps:
- Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
- Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups.
LAKSA FLAVOURED PRAWNS/SHRIMP AND HOKKIEN NOODLES
Came across a file pre ZAAR/Food.com days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.
Provided by ImPat
Categories Malaysian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
- shell and devein praws, leaving tails intact (I remove tails my preference).
- Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
- Stir fry Laksa paste in same wok until fragrant and hot.
- Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
- Serve Laksa sprinkled with coriander and green onions.
LAKSA
I spent a considerable number of years an Asian expatriate in the Western world, mostly as a student. Back when I was in boarding school in Australia, one of the things I missed the most were the steamy dishes from back home served in some spicy fragrant gravy. On Saturdays my friends and I would walk down to Chinatown and order a large bowl of laksa. However, the chef inside me pushed me to come up with my own version of the dish. Entertain your tastebuds with the following recipe!
Provided by ambernova
Categories Curries
Time 31m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
- Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
- Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
- Add stock and slowly bring to boil over low heat.
- Add coconut milk, stir, and simmer.
- Boil noodles and drain. Add sesame oil and set aside.
- Serve immediately with noodles and garnish.
HOKKIEN NOODLE WITH SEARED PRAWNS
Somehow this dish is called Singapore Noodles everywhere around the world. But back home in Singapore, it is just called Hokkien Noodles. A tasty dry noodle.
Provided by KitchenManiac
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place noodles in bowl and cover with boiling water.
- Leave this to stand for 2 minutes, drain well.
- Heat oil in a wok over high heat.
- Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
- Add eggs, and stir it up till it breaks up.
- Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
- The egg should be coating all the ingredients in wok.
- Add noodles and cook for another 3 minutes.
- Add bean sprouts.
- Pour chicken stock in, and stir well.
- Cover the wok, and let simmer for another 5 minutes.
- Place noodles on 4 warmed serving plate or bowl.
- Heat chilli oil in work over high heat.
- Add prawns to wok and cook for 5 minutes, or till they turn pink.
- To serve, place prawns on top of noodles, and serve with lime wedges.
Nutrition Facts : Calories 598, Fat 16.6, SaturatedFat 4.8, Cholesterol 220.5, Sodium 637.4, Carbohydrate 79.8, Fiber 5.1, Sugar 4.1, Protein 32.8
PRAWNS/SHRIMP IN CREAMY MUSTARD SAUCE
Make and share this Prawns/Shrimp in Creamy Mustard Sauce recipe from Food.com.
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter or margarine in a frying pan over a high heat.
- Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
- Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
- Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
- Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
- Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.
Nutrition Facts : Calories 404, Fat 24.7, SaturatedFat 14.2, Cholesterol 353.6, Sodium 1472.2, Carbohydrate 7.3, Fiber 1, Sugar 1.7, Protein 32.2
PRAWNS/SHRIMP WITH MARYAM ZAIRA SAUCE - NIGELLA LAWSON
OK, so this is the idea: sauce Marie Rose goes Moroccan. Instead of the usual tomato ketchup (well, be honest) I dollop in some good bought harissa. It works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. Be careful when you buy harissa though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. Check the back of the tub for ingredients. I used a gorgeously mild harissa here, a rose harissa, that I find poetically desirable. But start with a small amount of the harissa before working up to the amount I have stipulated below. I love prawns/shrimp with their shell still on; a bit of DIY at the table always seems to help the atmosphere. But if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.
Provided by Cristina Barry
Categories < 15 Mins
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all the sauce ingredients, and put into a bowl for dipping.
- Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus.
Tips:
- Use fresh and high-quality ingredients for the best flavor.
- To make the laksa paste, blend all the ingredients until smooth. You can adjust the spiciness by adding more or less chili peppers.
- When cooking the prawns, do not overcook them, as they will become tough.
- If you can't find hokkien noodles, you can use other types of noodles, such as ramen or udon noodles.
- Serve the laksa with your favorite toppings, such as hard-boiled eggs, bean sprouts, and fried shallots.
Conclusion:
This laksa-flavored prawns/shrimp and hokkien noodles recipe is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its bold and aromatic flavors, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give this laksa-flavored prawns/shrimp and hokkien noodles a try.
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