Laksa Flavoured Prawnsshrimp And Hokkien Noodles Food

CLASSIC SHRIMP LAKSA WITH RICE NOODLES

Classic Shrimp Laksa with Rice Noodles image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 28

Ingredients

1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
3 cups low-sodium chicken stock
2 tablespoons fish sauce
1 teaspoon light soy sauce
1 teaspoon light brown sugar
Juice of 1 lime
One 14-ounce can coconut milk
7 ounces dried flat wide rice noodles
1 pound medium shrimp, deveined, tails left on
1 1/2 cups bean sprouts
Sea salt
Cayenne pepper or red chili flakes
Small handful fresh cilantro stems
Small handful fresh Thai basil stems
1/4 cup coconut milk
3 tablespoons shrimp paste
1 tablespoon vegetable oil
2 teaspoons light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
1/2 teaspoon chili powder or cayenne pepper
2 cloves garlic, crushed
2 stalks lemongrass, smashed and roughly chopped
One 1-inch piece fresh ginger, peeled and sliced
1 yellow onion, chopped
1 red Fresno chile, stemmed and sliced crosswise

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

Laksa Flavoured Prawns/Shrimp and Hokkien Noodles image

Came across a file pre ZAAR/Food.com days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.

Provided by ImPat

Categories Malaysian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

450 g hokkien noodles
750 g prawns (raw medium)
1 tablespoon peanut oil
2 white onions (medium 300 grams sliced)
2 garlic cloves (minced)
2 teaspoons ginger (fresh grated)
210 g laksa paste (jar)
1 2/3 cups coconut cream (400ml)
1 cup vegetable stock (250ml)
1 cup bean sprouts (80 grams)
2 tablespoons lime juice
2 tablespoons coriander leaves (chopped)
2 green onions (chopped)

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.

LAKSA

Laksa image

I spent a considerable number of years an Asian expatriate in the Western world, mostly as a student. Back when I was in boarding school in Australia, one of the things I missed the most were the steamy dishes from back home served in some spicy fragrant gravy. On Saturdays my friends and I would walk down to Chinatown and order a large bowl of laksa. However, the chef inside me pushed me to come up with my own version of the dish. Entertain your tastebuds with the following recipe!

Provided by ambernova

Categories Curries

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!)
2 tablespoons coriander seeds
2 large red chilies, with seeds
2 small green chilies (also known as cabe rawit in Indonesia or chili padi in Malaysia)
1/2 stalk lemongrass, chopped
8 garlic, segments
8 shallots
1 inch gingerroot
1/2 inch fresh turmeric
1/2 inch fresh galangal root
2 candlenuts
1 tablespoon shrimp paste
1 kg egg noodles or 1 kg rice vermicelli
1 tablespoon sesame oil
1 cup coconut milk
1 1/2 liters chicken (from cooked meat) or 1 1/2 liters seafood stock (from cooked meat)
3 fresh basil leaves
2 stalks fresh lemongrass, flatten and tie into knots
1/4 cup bean sprouts
2 stalks fresh cilantro leaves
1 stalk spring onion, chopped
1 tablespoon crispy onion (recipe available)
sliced cucumber
1/2 hardboiled egg

Steps:

Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
Add stock and slowly bring to boil over low heat.
Add coconut milk, stir, and simmer.
Boil noodles and drain. Add sesame oil and set aside.
Serve immediately with noodles and garnish.

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