Best 5 Prawn Laksa Recipes

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PRAWN & COCONUT LAKSA



Prawn & coconut laksa image

This quick meal for one is the perfect way to warm up an evening

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 11

2 tsp oil
1 garlic clove , crushed
1 spring onion , finely chopped
2 tsp finely chopped fresh root ginger
1 green chilli , deseeded and finely chopped
juice from ½ lime
100g raw prawns , any size
165ml can coconut milk
100ml chicken or vegetable stock
100g dried egg noodles
chopped coriander , to serve

Steps:

  • Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
  • Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
  • Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

Nutrition Facts : Calories 823 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.19 milligram of sodium

PRAWN LAKSA CURRY BOWL



Prawn laksa curry bowl image

Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 10

1 tbsp olive oil
1 red chilli, finely sliced
2½ tbsp Thai red curry paste
1 vegetable stock cube
400ml can reduced fat coconut milk
2 tsp fish sauce
100g rice noodles
2 limes, juice of 1, the other halved
150g cooked king prawns
½ small pack coriander, roughly chopped

Steps:

  • Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
  • Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
  • Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Nutrition Facts : Calories 520 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.6 milligram of sodium

SINGAPORE LAKSA RECIPE BY TASTY



Singapore Laksa Recipe by Tasty image

Get a tantalising taste of Singapore for yourself with this spiced bowl of laksa.

Provided by VisitSingapore

Categories     Lunch

Yield 2 servings

Number Of Ingredients 27

8 king prawns, de-shelled
1 tablespoon palm sugar
1 tablespoon fish sauce
1 ¼ cups coconut milk
¼ lb tofu puffs, tau pok, halved
2 tablespoons cooking oil
8 king prawns, head and shells
5 cups water
2 cups chicken stock
2 tablespoons cooking oil
15 dried chillies
2 red chillis
3 tablespoons dried shrimp, soaked
1 teaspoon shrimp paste, belacan
8 cloves garlic
1 shallot
1 ginger, 1 in (2.5 cm)
1 blue ginger, galangal - 1in (2.5 cm)
turmeric root, 2 in (5 cm)
¼ cup candle nuts
1 stalk lemongrass
2 cups vermicelli rice noodle, cooked
1 cup bean sprout, blanched
1 fish cake, sliced, heated
8 cockles
1 bunch laksa leaves
2 tablespoons chilli paste

Steps:

  • Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
  • To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
  • Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
  • Remove prawn shells then strain the broth into a bowl through a sieve.
  • In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
  • Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
  • To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
  • Enjoy!

CLASSIC SHRIMP LAKSA WITH RICE NOODLES



Classic Shrimp Laksa with Rice Noodles image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 28

1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
3 cups low-sodium chicken stock
2 tablespoons fish sauce
1 teaspoon light soy sauce
1 teaspoon light brown sugar
Juice of 1 lime
One 14-ounce can coconut milk
7 ounces dried flat wide rice noodles
1 pound medium shrimp, deveined, tails left on
1 1/2 cups bean sprouts
Sea salt
Cayenne pepper or red chili flakes
Small handful fresh cilantro stems
Small handful fresh Thai basil stems
1/4 cup coconut milk
3 tablespoons shrimp paste
1 tablespoon vegetable oil
2 teaspoons light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
1/2 teaspoon chili powder or cayenne pepper
2 cloves garlic, crushed
2 stalks lemongrass, smashed and roughly chopped
One 1-inch piece fresh ginger, peeled and sliced
1 yellow onion, chopped
1 red Fresno chile, stemmed and sliced crosswise

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.

PRAWN LAKSA



Prawn Laksa image

A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights

Provided by MarraMamba

Categories     Malaysian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 red onion, chopped
1 cup coconut milk
1/2 tablespoon fresh ginger, finely minced
4 garlic cloves, crushed
2 sticks lemongrass, finely chopped
2 red chilies, seeded
4 tablespoons shrimp paste (rule of thumb tbs per person)
1/2 tablespoon peanut oil
400 ml coconut milk
1 fresh lime, the juice of
500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans)
1/2 tablespoon fish sauce
300 g yellow wheat noodles (or egg noodles)
500 g uncooked shrimp (and de-veined prawns, frozen ok)
100 g bean sprouts
coriander, leaves (cilantro to you, generous handful)
salt

Steps:

  • Laksa Paste:.
  • Start your blender and add the above ingredients one by one until you have a smooth paste.
  • Soup:.
  • Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
  • In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
  • Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.

Nutrition Facts : Calories 761.1, Fat 39.7, SaturatedFat 31, Cholesterol 161.3, Sodium 1098.3, Carbohydrate 75.2, Fiber 1.9, Sugar 5.3, Protein 36.4

Tips

  • Use fresh prawns for the best flavour. Frozen prawns can be used, but they will not have the same flavour as fresh prawns.
  • Don't overcook the prawns. They should be cooked just until they are pink and opaque. Overcooked prawns will be tough and rubbery.
  • Use a good quality laksa paste. This will make a big difference to the flavour of the dish.
  • Don't be afraid to experiment with the ingredients. You can add different vegetables, seafood, or noodles to the laksa to create your own unique dish.
  • Serve the laksa hot with your favourite toppings. Some popular toppings include bean sprouts, coriander, and lime wedges.

Conclusion

Laksa is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover seafood or vegetables. Laksa is also a good source of protein and carbohydrates. Whether you are a beginner or an experienced cook, I encourage you to try making laksa at home. With a little practice, you will be able to create a delicious and authentic laksa that your family and friends will love.

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