Prawn Coconut Laksa Food

PRAWN & COCONUT LAKSA

Steps:

• Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
• Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
• Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

PRAWN & COCONUT SOUP

Steps:

• Heat 1 tsp flavourless oil in a frying pan over a medium heat. Add the curry paste and cook for 1 min. Pour in the coconut milk, then leave to bubble away for a few mins before adding the prawns and courgetti. Cook for 1 min more to warm through, then divide between bowls.

SINGAPORE LAKSA RECIPE BY TASTY

Steps:

• Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
• To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
• Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
• Remove prawn shells then strain the broth into a bowl through a sieve.
• In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
• Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
• To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
• Enjoy!

PRAWN LAKSA

Steps:

• Laksa Paste:.
• Start your blender and add the above ingredients one by one until you have a smooth paste.
• Soup:.
• 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.
• In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
• 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.

MALAYSIAN PRAWN AND COCONUT LAKSA WITH RICE VERMICELLI

Steps:

• Working in batches, pound peppercorns, coriander seeds, lemongrass, and lime leaves with a mortar and pestle until beginning to break down. Add ginger, shallots, garlic, and chiles; pound until a coarse paste forms. Alternatively, pulse ingredients in a food processor.
• Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 3 minutes. Drain.
• Heat a wok or large pan over medium-high heat. Add peanuts; cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add oil; heat until hot but not smoking. Add peppercorn paste; cook, stirring constantly, until fragrant and darkened, 1 to 2 minutes.
• Add fish sauce, coconut milk, and stock; bring to a simmer, and cook, stirring occasionally, about 5 minutes. Add prawns; cook, stirring occasionally, until prawns are cooked through, 3 to 7 minutes. Stir in lime juice, noodles, and half of the dill. Divide among 6 serving bowls. Serve with remaining dill and sliced shallot, cucumber, chiles, and scallions.