Indulge in the rich and aromatic flavors of Prawn Laksa, a classic Singaporean seafood soup that brings together the perfect blend of spices and fresh ingredients.
This hearty dish, with its origins rooted in Peranakan cuisine, showcases the vibrant culinary traditions of Singapore. The combination of succulent prawns, creamy coconut milk, and a tantalizing rempah paste creates a harmonious medley of tastes and textures that will transport your taste buds straight to the bustling streets of Southeast Asia.
Perfect for any occasion, this Prawn Laksa recipe is both comforting and satisfying, making it an excellent choice for a family dinner or a special gathering with friends. The fragrant broth, infused with lemongrass, turmeric, and dried chillies, pairs beautifully with tender rice noodles and an array of seafood. Whether you’re a seasoned chef or a home cook looking to explore new flavors, this dish promises to be a delightful addition to your culinary repertoire.
Ingredients
- 500 gram prawns
- 2 cup shallots (cut into 8cm lengths)
- 16 dried chilies (softened in warm water)
- 1 teaspoon shrimp paste
- 10 candlenuts
- 1 1/2 teaspoons turmeric
- 1 teaspoon coriander powder
- 4 cups coconut milk
- 2 teaspoons lemongrass stalk (crushed)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 4 fried fishcakes (sliced into quarters)
- 1 bunch fresh coriander
- 1 tomato (quartered)
- 6 mushrooms (quartered)
Instructions
- Boil and cook the prawns, then peel and set aside. Keep the prawn stock.
- Add the turmeric, shrimp paste, and coriander powder to the prawn stock and bring to a boil.
- Simmer and add the sugar, pepper, dried chillies, lemongrass, and candlenuts. Cook for 10 minutes.
- Add the coconut milk and fishcakes.
- Add the noodles, followed by the prawns and remaining vegetables and ingredients.
- Stir well and serve immediately, garnished with crushed coriander.
Nutritional Information
- Per serving
- Energy: 569 kcal / 2378 kJ
- Fat: 29.7 g
- Protein: 41.7 g
- Carbs: 35.9 g
