Best 4 Shrimp Laksa Recipes

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

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.

SHRIMP LAKSA

Steps:

• 1. For the Laksa paste Place all ingredients except peanut oil in a food processor. While it is processing drizzle in a little peanut oil until a paste forms
• 2. For the soup: To make the fish stock put the shrimp shells and heads in 3 cups of water and bring to a boil. Reduce to a simmer and simmer until reduced to 2 cups. Strain out the shrimp shells.
• 3. Heat 1 tsp oil in large saucepan. Add the Laksa paste and stir fry until fragrant. Stir the fish stock, coconut milk, fish sauce ,brown sugar and lime juice. Bring to a boil then reduce to a simmer and simmer for 30 minutes.
• 4. Meanwhile make the rice noodles according to package directions. Drain and set aside. Add the shrimp and bean sprouts to the soup. Cook about 3 minutes. until shrimp turns pink. Add noodles to bowls, Ladle the soup over the noodles and garnish with cilantro.

SHRIMP LAKSA

Steps:

• 1. Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
• 2. Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
• 3. Next add the shrimp and simmer until heated through about 4 - 5 minutes.
• 4. Serve in warmed bowls and enjoy.