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

    Average Rating:

    1 Total Reviews

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    • on June 21, 2009

      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.

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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
    Total Fat 39.6 g
    Saturated Fat 30.9 g
    Cholesterol 161.3 mg
    Sodium 1098.3 mg
    Total Carbohydrate 75.2 g
    Dietary Fiber 1.9 g
    Sugars 5.2 g
    Protein 36.4 g

    The following items or measurements are not included:


    shrimp paste


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