Prawn Laksa

This is a Malaysian recipe of curried soup with noodles and prawns inspired by Norman Musa – it’s warming and healthy too! HINT: You can use bought tubes of puree for the wet ingredients to save time 🙂

Ingredients

  • 3 tbsp Cooking Oil
  • 200g Prawns
  • 300g Straight to Wok Thick Ribbon Vermicelli Noodles
  • 100g Spinach
  • 75g Beansprouts
  • 1 Tsp Turmeric Powder
  • 1 Litre Water
  • 3 tsp Salt
  • 1 ½ Tbsp Sugar
  • 150ml Coconut Milk
  • Juice of 1 Lime

Dry Ingredients

  • 1tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1 Star Anise
  • 1 Cinnamon Stick
  • ½ tsp Black Peppercorns
  • 2 Cardamom Pods

Wet Ingredients

  • 1-2 Tsp Finely chopped Red Chillies (Medium heat)
  • 5 Tbsp Finely Diced Shallots
  • 1 Tbsp Crushed Garlic
  • ½ Tbsp grated ginger
  • 1 Tsp Crushed Lemon Grass
  • 50ml Water

 

Directions

  1. Combine and toast your dry ingredients in a frying pan over a medium heat. Remove from the heat when you begin to smell the aromas. Leave to cool down for a few minutes, remove the cinnamon stick and star anise, and then use a pestle and mortar to ground the spices into a fine powder.
  2. Combine the wet ingredients in a separate bowl and then add the dry ingredients (including cinnamon and star anise), turmeric powder, salt and sugar. Stir into a paste.
  3. In a deep saucepan, heat the cooking oil over a medium heat and add the curry paste. Fry for two minutes and then add the water and prawns. Bring to the boil and then simmer on a low heat for 15 minutes. Add the coconut milk and spinach and cook for a further 5 minutes.
  4. Add the noodles and beansprouts to the soup and allow to heat through for 4 minutes.
  5. Serve with a sprinkle of fresh coriander leaves.

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