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Singapore-style prawn laksa


Serves: 4
timePrep time: 30 mins
timeTotal time:
Singapore-style prawn laksa
Recipe photograph by Dan Jones.

Singapore-style prawn laksa


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
359Kcal
Fat
16gr
Saturates
8gr
Carbs
18gr
Sugars
8gr
Fibre
3gr
Protein
34gr
Salt
2.7gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 1½ tbsp coconut oil
  • 1 x 400ml tin coconut milk
  • 750ml hot chicken stock
  • 1 tbsp soft light brown sugar
  • 3 nests (175g) dried rice noodles
  • 1 x 600g bag frozen raw shell-on jumbo king prawns, defrosted and peeled (see Kitchen Secret)
  • 2 tbsp Thai fish sauce
  • 1 x 225g tin sliced bamboo shoots, drained
  • 100g fresh beansprouts
  • 5cm piece cucumber, deseeded and cut into thin matchsticks
  • 2 spring onions, trimmed, halved and finely shredded
  • 1 x 31g pack coriander, leaves only
  • 1 small red chilli, thinly sliced
  • lime wedges, to serve
For the curry paste
  • 3 large dried red chillies, deseeded (we used Schwartz)
  • 1 large red chilli, deseeded
  • 1 tsp Thai shrimp paste (we used Seasoned Pioneers)
  • 2 lemongrass stalks, core chopped
  • 15g unsalted cashew nuts
  • 3 garlic cloves, roughly chopped
  • 25g piece peeled root ginger, roughly chopped
  • 1½ tsp ground coriander
  • 1 tsp ground turmeric
  • 75g shallots, roughly chopped
  • 1½ tbsp sunflower oil

Step by step

Get ahead
Make the paste up to 2 days ahead; chill.
  1. For the curry paste, cover the dried chillies in hot water and leave to soak for 30 minutes or until soft; drain well. In a mini food processor, blend all the curry paste ingredients to a smooth paste, adding a tiny splash of water to get the mixture moving if necessary. Bring a pan of salted water to the boil for the noodles.
  2. Heat the coconut oil in a large nonstick pan, add the curry paste and fry gently for 3 minutes, stirring, until fragrant. Add the coconut milk, stock and sugar, and simmer for 5 minutes.
  3. Drop the noodles into the boiling water and cook for 2 minutes; drain.
    Tip
    For a deeper-flavoured stock, fry the heads and shells of the prawns in a little oil, then add the chicken stock, cover and simmer for 30 minutes; strain before using.
  4. Add the prawns, fish sauce and bamboo shoots to the laksa; simmer for 3-4 minutes until the prawns are cooked. Season with salt if necessary.
  5. Divide the noodles between 4 deep bowls, ladle over the laksa and garnish with the beansprouts, cucumber, spring onions, coriander and sliced chilli. Serve with the lime wedges.

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