Prawn laksa

111 Matt Tebbutt recipe template

Preparation time

Cooking time
30 mins to 1 hour

Serves 6

By Mandy Yin
From Saturday Kitchen


For the spice paste

  • 75ml/2½fl oz vegetable oil
  • 150g/5½oz onion, roughly chopped
  • 4cm/1½in fresh root ginger, peeled and roughly chopped
  • 4 garlic cloves
  • 1½ red chillies, roughly chopped
  • 8 dried chillies, soaked in hot water for 30 minutes and drained
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1½ tbsp ground coriander
  • 1½ tbsp chilli powder
  • 12g/½oz shrimp paste

For the laksa broth

  • 800ml/1½ pints chicken stock
  • 400ml/14fl oz coconut milk
  • 35g/1¼oz caramelized palm sugar or dark brown sugar, plus extra to taste if needed
  • 1 tbsp sea salt, plus extra to taste if needed
  • 1½ tbsp tamarind paste
  • 25g/1oz bunch laksa leaves (or mint or coriander leaves), plus small handful, finely sliced, to garnish
  • 1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise
  • 24 deep-fried tofu puffs, cut in half

For the laksa bowl

  • 3 free-range eggs
  • 100g/3½oz beansprouts
  • 60g/2¼oz green beans, cut into 5cm/2in lengths
  • 12 king prawns, heads and shells removed, deveined
  • 300g/10½oz fresh egg noodles
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