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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

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


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

Cooking the Prawn Laksa

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


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.


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


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


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