Prawn Laksa Recipe

Name: Prawn Laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon turmeric dried; 1 tablespoon galangal fresh, chopped; 6 red chillies dried, soaked for 20 mins; 2 red chillies fresh hot, chopped; 3 macadamia nuts pounded; 1 tablespoon shrimp paste; 11/16 cup shallots or onion; 1/2 tablespoon coriander powder; 2 tablespoons peanut oil; 4 1/4 cups coconut milk; 1 lemon grass stalk, trimmed and bruised at end; 1 1/8 pounds king prawns whole, with shells; 1/2 teaspoon salt; 1/2 teaspoon sugar; 3 tablespoons fish sauce; 1/2 lemon juice; 1 teaspoon sugar; coriander leaves fresh; fresh mint leaves; 2 cups vermicelli noodles cooked; 2 cups hokkien noodles cooked; onions shop-bought crispy; lemon wedges

Servings: persons

1/2 teaspoon turmeric dried
1 tablespoon galangal fresh, chopped
6 red chillies dried, soaked for 20 mins
2 red chillies fresh hot, chopped
3 macadamia nuts pounded
1 tablespoon shrimp paste
11/16 cup shallots or onion
1/2 tablespoon coriander powder
2 tablespoons peanut oil
4 1/4 cups coconut milk
1 lemon grass stalk, trimmed and bruised at end
1 1/8 pounds king prawns whole, with shells
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons fish sauce
1/2 lemon juice
1 teaspoon sugar
coriander leaves fresh
fresh mint leaves
2 cups vermicelli noodles cooked
2 cups hokkien noodles cooked
onions shop-bought crispy
lemon wedges

1
Grind together all the ingredients for 20 minutes or so in a pestle and mortar until smooth. Set aside.
2
Shell the prawns, removing the tails also. Set the flesh aside. Place all the shells into a large saucepan with 500ml water the sugar and salt. Bring to a boil and simmer for 15 minutes. Pass through a fine seive retaining the liquid. Discard the shells.
3
Heat a wok with the oil then add the laksa paste together with the lemon grass stalks and fry until the oils begin to separate. Tip in all the coconut milk, the prawn stock and fish sauce and bring to a boil. Simmer gently for 30 minutes.
4
Drop in the prawns and simmer for 3-4 minutes until cooked. Remove from the heat. Add the sugar and lemon juice to your taste.

1132

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 teaspoon turmeric dried, 1 tablespoon galangal fresh, chopped, 6 red chillies dried, soaked for 20 mins, 2 red chillies fresh hot, chopped, and more.

Yes, Prawn Laksa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prawn Laksa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions