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    You are in: Home / Recipes / Prawn Laksa Recipe
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    Prawn Laksa

    Prawn Laksa. Photo by I'mPat

    1/1 Photo of Prawn Laksa

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    MarraMamba's Note:

    A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights

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    Ingredients:

    Servings:

    Units: US | Metric

    Laksa Paste

    Soup

    • 1/2 tablespoon peanut oil
    • 400 ml coconut milk
    • 1 fresh lime, the juice of
    • 500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans)
    • 1/2 tablespoon fish sauce
    • 300 g yellow wheat noodles (or egg noodles)
    • 500 g uncooked shrimp (and de-veined prawns, frozen ok)
    • 100 g bean sprouts
    • coriander, leaves (cilantro to you, generous handful)
    • salt

    Directions:

    1. 1
      Laksa Paste:.
    2. 2
      Start your blender and add the above ingredients one by one until you have a smooth paste.
    3. 3
      Soup:.
    4. 4
      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.
    5. 5
      In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
    6. 6
      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.

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    Ratings & Reviews:

    • on June 21, 2009

      45

      Comments were from 3 to 5. Had good flavour without being overly hot. The laksa paste came out very soupy and I think the liquid content needs to be upped. I did scale it back for 2 to 3 serves (which did 3 of well with adding squid and scallops which), the squid and the scallops I cooked in 2 cups of chicken stock with a dash of soy and some chopped fresh red chilli and I added this extra liquid to the soup. Served with chopped red chilli as a garnish to pack a little more punch. I used hokien noodles and some vermecelli noodles which I blanch in boiling water for a minute or two, drained and put into the bowls and ladled the soup over the noodles. Thank you MarraMamba for a recipe we will have again but with some alterations re paste my Singaporean next door neighbour suggested I use coconut cream and start with half and slowly add more till I get the consistency I want, made for Newest ZAAR Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Prawn Laksa

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 761.0
     
    Calories from Fat 357
    46%
    Total Fat 39.6 g
    61%
    Saturated Fat 30.9 g
    154%
    Cholesterol 161.3 mg
    53%
    Sodium 1098.3 mg
    45%
    Total Carbohydrate 75.2 g
    25%
    Dietary Fiber 1.9 g
    7%
    Sugars 5.2 g
    21%
    Protein 36.4 g
    72%

    The following items or measurements are not included:

    lemongrass

    shrimp paste

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