Prawn Laksa Food

PRAWN LAKSA CURRY BOWL

Steps:

• Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
• Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
• Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

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.

CLASSIC SHRIMP LAKSA WITH RICE NOODLES

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.

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.

MALAYSIAN LAKSA

Steps:

• Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
• Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
• In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
• To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
• Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
• Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
• Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
• In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
• Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
• Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
• Enjoy.