Filled with Aussie prawns, crunchy veggies and a delicious homemade curry paste, this fragrant recipe will warm you up from the inside out.
Spice up your life with our recipe for prawn laksa.
Prep time
20m
Cook time
40m
Serves
4
Ingredients
26
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
- 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
- 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
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!
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