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Prawn Laksa

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

You can reduce the cook time from 1 hr to 25 minutes by using store bought crispy shallots.

Spicy Prawn Laksa Recipe

 20 large green Australian prawns, body peeled, keeping tail and head intact
 250 g thin dried vermicelli noodles
 2 tbsp fried onion oil or vegetable oil
 ½ cup laksa paste
 400 ml can of coconut cream
 5 ½ cups chicken stock
 1 tbsp fish sauce
 200 g snow peas, trimmed
 1 cup snow pea shoots
 Coriander leaves and fresh lime to serve
Fried Eschallots *
 * alternatively you can use store bought crispy shallots (saves 45 minutes cooking time)
 10 eschallots, peeled and thinly sliced on a mandolin
 150 ml vegetable oil
For Fried Eschallots
1

Place sliced eschallots and oil in a heavy based frypan. Place pan over low heat and cook for 45 mins or until crispy.

2

Strain eschallots and spread over a large tray lined with paper towel.

Cooking the Prawn Laksa
3

Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside.

4

Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok.

5

Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop.

6

Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through.

7

Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried eschallots and fresh lime.

SERVES 4.