Prawn Laksa
Laksa gets a bad rap in Singapore because of the addition of coconut cream. However, coconut oil is actually a superfood, containing important compounds that enhance immunity and protect against digestive system disorders. In particular, coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. Choose virgin coconut oil and coconut products that have no questionable ingredients added to them.
Yield
4 servingsPrep
30 minCook
20 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Laksa paste ingredients | |||
| 6 | each |
red chilis, dried
dried long red chillies |
* |
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
paprika
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
turmeric
ground |
|
| 1 | each |
onions
brown, chopped |
|
| 2 | stalks |
lemongrass
chopped |
*
|
| 1 | inch |
galangal root
3cm, peeled and chopped |
*
|
| 5 | each |
cashew nuts
|
*
|
| 2 | cloves |
garlic
chopped |
|
| 2 | teaspoons |
shrimp paste
|
*
|
| 1 | tablespoon |
coconut oil
|
* |
| Laksa ingredients | |||
| 200 | grams |
rice sticks
noodles, dried |
* |
| ½ | small |
red onion
thinly sliced |
|
| 1 | litre |
stock
chicken |
*
|
| 2 | each |
kaffir lime leaves
torn into pieces |
*
|
| 2 | cups |
shrimp
cleaned, de-veined |
*
|
| 165 | millilitres |
coconut milk
|
*
|
| ½ | cup |
mung bean sprouts
|
|
| 1 | small |
red chili peppers
finely sliced |
*
|
| 1 | each |
cucumbers
cut into think matchsticks |
|
| 1 | x |
coriander
fresh leaves, to serve |
*
|
| 1 | x |
limes
halves, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Laksa paste ingredients: | |||
| 6 | each |
red chilis, dried
dried long red chillies |
* |
| 5 | ml |
coriander
ground |
|
| 2.5 | ml |
paprika
ground |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
turmeric
ground |
|
| 1 | each |
onions
brown, chopped |
|
| 2 | stalks |
lemongrass
chopped |
*
|
| 1 | inch |
galangal root
3cm, peeled and chopped |
*
|
| 5 | each |
cashew nuts
|
*
|
| 2 | cloves |
garlic
chopped |
|
| 1E+1 | ml |
shrimp paste
|
*
|
| 15 | ml |
coconut oil
|
* |
| Laksa ingredients: | |||
| 2E+2 | grams |
rice sticks
noodles, dried |
* |
| 0.5 | small |
red onion
thinly sliced |
|
| 1 | litre |
stock
chicken |
*
|
| 2 | each |
kaffir lime leaves
torn into pieces |
*
|
| 473 | ml |
shrimp
cleaned, de-veined |
*
|
| 165 | millilitres |
coconut milk
|
*
|
| 118 | ml |
mung bean sprouts
|
|
| 1 | small |
red chili peppers
finely sliced |
*
|
| 1 | each |
cucumbers
cut into think matchsticks |
|
| 1 | x |
coriander
fresh leaves, to serve |
*
|
| 1 | x |
limes
halves, to serve |
*
|
Directions
To make the laksa paste:
Place the dried chillies in a small heatproof bowl. Cover with boiling water.
Stand for 10 minutes or until softened. Drain.
Place coriander, paprika, cumin and turmeric in a small frying pan over medium heat.
Stir fry for 1 to 2 minutes. Allow to cool completely.
Place chillies, onion, lemongrass, galangal, nuts, garlic, shrimp paste and spice mixture in a food processor.
Process until finely chopped. Add oil.
Process until a smooth paste forms. (The paste can be kept in the fridge in an airtight container for up to 1 week.)
To assemble the laksa:
Place noodles in a large heatproof bowl.
Cover with boiling water. Stand for 4 to 5 minutes or until just tender.
Using a fork, separate noodles and drain well.
Meanwhile, heat a saucepan over medium-high heat.
Cook ¾ cup of the laksa paste, stirring, for 1 minute or until fragrant.
Add onion. Cook, stirring, until softened. Stir in stock and 1 cup cold water.
Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.
Add shrimp. Cook for 5 to 10 minutes or until heated through. Remove from heat.
Remove and discard lime leaves. Stir in coconut milk.
Divide noodles between bowls. Pour stock over noodles.
Top with beansprouts, chilli, cucumber and coriander.
Serve with lime halves.
Adapted from taste. com. au
