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Malaysian prawn laksa

Name: Laksa noodle soup: Malaysian prawn recipe
Yield: 4
Ingredients: 600g whole green prawns, unpeeled; 200ml peanut oil; 5cm piece (25g) ginger, roughly chopped; 2 eschalots, roughly chopped; 2 tsp each ground turmeric & ground coriander; 1 tsp each smoked paprika & chilli flakes; 1 tsp belacan (roasted shrimp paste); 2 lemongrass stalks, white part only, thinly sliced; 800ml coconut milk; 2 cups (500ml) fish stock; 1 tbs each fish sauce & lime juice; 1 tbs caster sugar; 70g fried tofu pieces; Mee noodles (thin egg noodles), cooked; Lime wedges, fried shallots, bean sprouts & sambal terasi (chilli paste), to serve

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by Phoebe Wood

Jul 29, 2021

This Malaysian prawn laksa with egg noodles is a perfect warming recipe for winter.

600g whole green prawns, unpeeled
200ml peanut oil
5cm piece (25g) ginger, roughly chopped
2 eschalots, roughly chopped
2 tsp each ground turmeric & ground coriander
1 tsp each smoked paprika & chilli flakes
1 tsp belacan (roasted shrimp paste)
2 lemongrass stalks, white part only, thinly sliced
800ml coconut milk
2 cups (500ml) fish stock
1 tbs each fish sauce & lime juice
1 tbs caster sugar
70g fried tofu pieces
Mee noodles (thin egg noodles), cooked
Lime wedges, fried shallots, bean sprouts & sambal terasi (chilli paste), to serve

Method

1.

Peel the prawns, leaving the tails intact. Reserve the shells and chill the prawn meat. Heat 100ml oil in a large stockpot over medium-high heat and add the prawn shells. Cook, stirring, for 10 minutes until oil is deep red. Strain through a sieve, reserving oil and discarding shells.
2.

Place ginger, eschalot, turmeric, ground coriander, paprika, chilli flakes, belacan, lemongrass and remaining 100ml oil in a small food processor and whiz to a paste.
3.

Return the prawn oil to the stockpot over medium heat and add spice paste. Cook, stirring constantly, for 10 minutes until lightly caramelised and oil from the paste splits. Add coconut milk and fish stock and bring to a simmer. Cook for 20 minutes until slightly reduced and stock is flavoursome.
4.

Stir in the fish sauce, lime juice and sugar, then stir in the prawns and tofu, and cook for 3 minutes until prawns are cooked through and tofu is hot. Divide noodles among serving bowls. Ladle over laska soup and top with lime, fried shallots, bean sprouts and sambal terasi to serve.