Singapore-style prawn laksa

Name: Singapore-style prawn laksa
Prep time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tbsp vegtable oil; 1 x 400ml tin light coconut milk; 750ml hot chicken stock; 1/2 tbsp soft light brown sugar; 3 nests (175g) dried rice noodles; 1 x 600g bag frozen raw shell-on jumbo king prawns, defrosted and peeled (see Kitchen Secret); 1 tbsp Thai fish sauce; 1 x 225g tin sliced bamboo shoots, drained; 100g fresh beansprouts; 2 x 5cm piece cucumber, deseeded and cut into thin matchsticks; 2 spring onions, trimmed, halved and finely shredded; 1 x 31g pack coriander, leaves only; 1 small red chilli, thinly sliced; lime wedges, to serve; 3 large dried red chillies, deseeded (we used Schwartz); 1 large red chilli, deseeded; 1 tsp Thai shrimp paste (we used Seasoned Pioneers); 2 lemongrass stalks, core chopped; 15g unsalted cashew nuts; 3 garlic cloves, roughly chopped; 25g piece peeled root ginger, roughly chopped; 1½ tsp ground coriander; 1 tsp ground turmeric; 75g shallots, roughly chopped; 1 tbsp sunflower oil

5 steps

Prep:30min

Step-by-step method for making Singapore-style prawn laksa yourself.

Updated at: Thu, 17 Aug 2023 01:01:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories601.5 kcal (30%)

Total Fat19.9 g (28%)

Carbs76 g (29%)

Sugars16.3 g (18%)

Protein33.9 g (68%)

Sodium1162.5 mg (58%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For the curry paste, cover the dried chillies in hot water and leave to soak for 30 minutes or until soft; drain well. In a mini food processor, blend all the curry paste ingredients to a smooth paste, adding a tiny splash of water to get the mixture moving if necessary. Bring a pan of salted water to the boil for the noodles.

Step 2

Heat the coconut oil in a large nonstick pan, add the curry paste and fry gently for 3 minutes, stirring, until fragrant. Add the coconut milk, stock and sugar, and simmer for 5 minutes.

Step 3

Drop the noodles into the boiling water and cook for 2 minutes; drain.

Step 4

Add the prawns, fish sauce and bamboo shoots to the laksa; simmer for 3-4 minutes until the prawns are cooked. Season with salt if necessary.

Step 5

Divide the noodles between 4 deep bowls, ladle over the laksa and garnish with the beansprouts, cucumber, spring onions, coriander and sliced chilli. Serve with the lime wedges.

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