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Prawn Laksa
Recipe
Laksa is one
of the popular foods in malaysia. There are many types of laksa including laksa
penang, laksa johor, laksa sarawak and many more.
The
ingredients used for this laksa dish are also different. This time I want to
share the recipe of laksa shrimp. Enjoy this recipe.
Laksa Paste
o
1 teaspoon
ground coriander
o
1 teaspoon
ground cumin
o
1 teaspoon
ground turmeric
o
1⁄2red
onion, chopped
o
1 cup
coconut milk
o
1⁄2
tablespoon fresh ginger, finely minced
o
4 garlic
cloves, crushed
o
2 sticks
lemongrass, finely chopped
o
2 red
chilies, seeded
o
4
tablespoons shrimp paste (rule of thumb tbs per person)
o
Soup
o
1⁄2
tablespoon peanut oil
o
400 ml
coconut milk
o
1 fresh
lime, the juice of
o
500 ml
chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and
vegans)
o
1⁄2
tablespoon fish sauce
o
300 g yellow
wheat noodles (or egg noodles)
o
500 g
uncooked shrimp (and de-veined prawns, frozen ok)
o
100 g bean
sprouts
o
coriander,
leaves (cilantro to you, generous handful)
o
salt
Directions
Laksa Paste:.
Start your
blender and add the above ingredients one by one until you have a smooth paste.
Soup:.
o
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.
o
In the
meantime bring to boil water in a pot for your noodles, cook for 2 minutes,
drain and set aside.
o
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.
Enjoy it. Can be eaten with mee
