This prawn laksa is quick, relatively simple and a wonderful winter warmer to give you a kick in your step!
Prawn Laksa
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Prawn Laksa
Rated 5.0 stars by 1 users
Category
laksa
Cuisine
Malaysian
Author:
Emma Aouad
Servings
2-3
Prep Time
10 minutes
Cook Time
15 minutes
I make this laksa with prawns but can be made with chicken, marinara mix, fish you name it!
I use Aldi’s responsibly sourced Frozen raw prawn cutlets as they are preservative free and extremely economical!
The other hero ingredient here is the Ayam 'Malaysian Laksa curry paste' as it is a clean pungent paste that takes the guess work out of quantities.
Mr Chen’s products: coconut cream and vermicelli noodles are used so the dish is completely clean and free of artificial flavours and preservatives.
I like to use a silken tofu as I like how it naturally breaks down and thickens the soup, but you can use firm tofu (or even get fancy and fry some tofu prior to the dish).
This meal is protein rich from meat and vegetable sources, abundant in herbs and spices, has a wonderful fat component with the coconut cream, and full of vegetables.
This has heat to it, so may not be so kid friendly. A great way to make a few servings and take for lunch the next day!
Ingredients
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20 green prawn cutlets
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300g of silken tofu (I use the macro one from woolies)
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2 servings of vermicelli noodles
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1 jar of Ayam ‘Malaysian Laksa Curry paste’
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1 lemongrass, finely chopped
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2 garlic cloves, crushed
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2cm cube fresh ginger, finely chopped
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Zest of one lemon/lime
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2 tablespoons of vegetable stock (recipe here)
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1 x can coconut cream
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3 tablespoons Mutti tomato paste double concentrate
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1 x bunch of pak chow (or greens of your choice)
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FOR GARNISH: coriander leaves, sesame seeds and crispy shallots
Directions
In a bowl, poor boiling water on dried vermicelli noodles and cover with a plate.
In a sauce pan, sautée the lemongrass, garlic, ginger and lemon/lime zest until aromatic.
Add Ayam ‘Malaysian Laksa Curry Paste’ mixing together and turn the heat down.
Add 1 can of coconut cream, adding a touch of water to clean out the remnants of the coconut cream in the tin.
Add tomato paste and vegetable stock and turn the heat up, stirring to break down the coconut cream.
Once at a boil, add tofu and prawns and turn down to a low to medium heat.
Add pak choy and cook until the prawns are cooked to your liking.
Drain the noodles after having tasted to see if they are cooked.
In a serving bowl, add the noodles and ladel in the laksa, ‘fishing’ out the prawns, tofu and pak chow evenly across the servings bowls.
Garnish with coriander, sesame seeds and crispy shallots.