Loading component...

Prawn laksa

Name: Prawn laksa
Prep time: 20 min
Cook time: 40 min
Yield: 4

By Jamie Humby | Chef

Loading component...

Prawn laksa

By Jamie Humby | Chef

Published 2 December 2024

Loading component...

Share

Loading component...

name

diabetes friendly dinner pescatarian seafood

Loading component...

A bowl of prawn laksa sits on a table next to various garnishments.

Spice up your life with our recipe for prawn laksa.

Filled with Aussie prawns, crunchy veggies and a delicious homemade curry paste, this fragrant recipe will warm you up from the inside out.

Prep time

20m

Cook time

40m

Serves

4

Ingredients

26

Loading component...

You might also like...

Recipes

Summer fish curry

Level up your fish skills with expert tips on buying and preparing fish, then create your own fresh and flavourful summer fish curry

Recipes

Asian-style BBQ snapper with green mango salad

Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.

Recipes

Teriyaki salmon skewers with pickled carrot and cucumber

Craving something sweet, salty and light on the tummy? Check out our recipe for homemade pickled vegetables and a sticky, sharp teriyaki glaze.

Recipes

Snapper and mango coconut ceviche

Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.

Loading component...

Published 2 December 2024

Share

name

diabetes friendly dinner pescatarian seafood

Spice up your life with our recipe for prawn laksa.

Filled with Aussie prawns, crunchy veggies and a delicious homemade curry paste, this fragrant recipe will warm you up from the inside out.

Prep time

20m

Cook time

40m

Serves

4

Ingredients

26

Loading component...

Method

Step 1:

In a blender, add all of your laksa paste ingredients and blend until a smooth paste forms. Add a little water if needed.

Step 2:

In a large, heavy-based pot on a high heat, add 1 tablespoon of olive oil and sear the prawns for 2 minutes on each side, until charred and cooked through. Remove and set aside on a plate covered with foil to keep them warm.

Step 3:

In the same pot, add remaining oil and laksa paste and cook for 4 minutes, stirring constantly to avoid burning.

Step 4:

Add coconut cream, stock, fish sauce and lime juice, and bring to a simmer.

Step 5:

Add the prawns and any juices on the plate, and cook for a further 2 minutes.

Step 6:

In 4 bowls, layer your cooked vermicelli noodles, prawns, beans, capsicum and bean shoots, and ladle the hot soup over the top.

Step 7:

Garnish with lime leaves, chilli, toasted sesame seeds and coconut flakes, fried shallots and coriander leaves. Serve with lime wedges and enjoy!

Loading component...

Use our health tools

You might also like...

Recipes

Summer fish curry

Level up your fish skills with expert tips on buying and preparing fish, then create your own fresh and flavourful summer fish curry

Recipes

Asian-style BBQ snapper with green mango salad

Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.

Recipes

Teriyaki salmon skewers with pickled carrot and cucumber

Craving something sweet, salty and light on the tummy? Check out our recipe for homemade pickled vegetables and a sticky, sharp teriyaki glaze.

Recipes

Snapper and mango coconut ceviche

Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.

Ingredients

Laksa paste

6 long chillies, roughly chopped
1 large yellow onion, roughly chopped
2 lemongrass stalks, roughly chopped
4 garlic cloves, roughly chopped
2 tbsp fresh ginger, peeled and roughly chopped
1 handful coriander stems, roughly chopped
1 tsp freshly ground coriander seeds
1/2 tsp freshly ground cumin seeds
1/2 tsp freshly ground turmeric
1/4 cup olive oil

Laksa

2 tbsp olive oil
1kg large Australian prawns, heads on, peeled and de-veined
400ml can reduced fat coconut milk
2 litre chicken stock
2 tbsp fish sauce
2 tbsp lime juice
200g vermicelli noodles, cooked
200g green beans, sliced thinly
100g red capsicum, sliced thinly
100g bean shoots

Garnish

2 kaffir lime leaves, sliced thinly
1 red chilli, sliced thinly
1 tbsp toasted sesame seeds
1 tbsp toasted coconut flakes
1 tbsp fried shallots
1 handful coriander leaves
1 lime, cut into wedges

Loading component...

Method

Step 1:

In a blender, add all of your laksa paste ingredients and blend until a smooth paste forms. Add a little water if needed.

Step 2:

In a large, heavy-based pot on a high heat, add 1 tablespoon of olive oil and sear the prawns for 2 minutes on each side, until charred and cooked through. Remove and set aside on a plate covered with foil to keep them warm.

Step 3:

In the same pot, add remaining oil and laksa paste and cook for 4 minutes, stirring constantly to avoid burning.

Step 4:

Add coconut cream, stock, fish sauce and lime juice, and bring to a simmer.

Step 5:

Add the prawns and any juices on the plate, and cook for a further 2 minutes.

Step 6:

In 4 bowls, layer your cooked vermicelli noodles, prawns, beans, capsicum and bean shoots, and ladle the hot soup over the top.

Step 7:

Garnish with lime leaves, chilli, toasted sesame seeds and coconut flakes, fried shallots and coriander leaves. Serve with lime wedges and enjoy!

Ingredients

Laksa paste

6 long chillies, roughly chopped
1 large yellow onion, roughly chopped
2 lemongrass stalks, roughly chopped
4 garlic cloves, roughly chopped
2 tbsp fresh ginger, peeled and roughly chopped
1 handful coriander stems, roughly chopped
1 tsp freshly ground coriander seeds
1/2 tsp freshly ground cumin seeds
1/2 tsp freshly ground turmeric
1/4 cup olive oil

Laksa

2 tbsp olive oil
1kg large Australian prawns, heads on, peeled and de-veined
400ml can reduced fat coconut milk
2 litre chicken stock
2 tbsp fish sauce
2 tbsp lime juice
200g vermicelli noodles, cooked
200g green beans, sliced thinly
100g red capsicum, sliced thinly
100g bean shoots

Garnish

2 kaffir lime leaves, sliced thinly
1 red chilli, sliced thinly
1 tbsp toasted sesame seeds
1 tbsp toasted coconut flakes
1 tbsp fried shallots
1 handful coriander leaves
1 lime, cut into wedges