Prawn Laksa
By Claire
About This Recipe
Fragrant, spicy and coconutty, prawn laksa is the perfect quick and delicious dinner. Using ready-made laksa paste makes cooking easy and rice noodles take just minutes to cook.
Recipe Tags
Instructions
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 tbsp laksa paste
- 3 garlic cloves, crushed
- 1 tbsp light brown soft sugar
- 1 tbsp fish sauce
- ½ tbsp tamarind paste
- 1 lime, finely grated zest and juice
- 400ml tin coconut milk
- 100ml/3½fl oz fresh chicken stock, gluten-free if required
- 85g/3oz baby spinach leaves
- 200g/7oz raw king prawns, shelled with the tails on (if desired)
- 100g/3½oz wide flat rice noodles or rice vermicelli
- salt and freshly ground black pepper
To serve
- ½ red onion, thinly sliced
- 2 tbsp chopped fresh coriander leaves
- 1 red chilli, deseeded and thinly sliced
- 1 lime, sliced into wedges
Method
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Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring regularly. Reduce the heat, add the laksa paste and cook over a low heat for 5 minutes, until fragrant.
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Add the garlic, sugar, fish sauce, tamarind and the lime zest and juice. Cook for 2–3 minutes, until the sugar completely dissolves.
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Add the coconut milk and stock and boil for 2 minutes, then reduce to a simmer for 10–12 minutes.
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Stir through the spinach and prawns; cook for 2–3 minutes, until the prawns turn pink and are cooked through. Season to taste.
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Meanwhile, cook the rice noodles according to packet instructions.
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Divide the laksa between two bowls. Top with the noodles, red onion, coriander and chilli. Serve immediately, with lime wedges for squeezing over.
Nutritional Information
vegetable oil
onion
garlic
sugar
fish sauce
tamarind
lime
coconut milk
chicken stock
spinach
prawns
rice noodles
black pepper
red onion
fresh coriander
chilli
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Prawn Laksa