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Why This Simple Prawn Laksa Recipe is the Best
Laksa is becoming quite well known throughout the world. Make your own laksa at home with this easy recipe.
Servings Prep Time
4serves 20minutes
Cook Time
15minutes
Servings Prep Time
4serves 20minutes
Cook Time
15minutes
Ingredients
Garnish
Laksa
Instructions
  1. Prepare the garnish ingredients. Start by hard boiling the eggs.
  2. In a wok, heat half the oil over a high heat, and quickly stir fry the chicken for a few minutes, until just cooked. Remove chicken from the pan and reserve. Add the shrimp to the pan and half cook, about 30 seconds. Remove the shrimp from the pan and reserve.
  3. Add remaining oil, and now over a moderate heat add the laksa paste. Stir fry for 3 minutes. Add the stock and palm sugar. Bring to a boil, add the bean sprouts and simmer for a few minutes.
  4. Meanwhile, soak the rice noodles in boiling water for 2 minutes. Drain well. Divide the noodles, chicken, shrimp and laksa mixture among the bowls. Top with the garnish ingredients.
Recipe Notes

** The traditional stock for a laksa is not chicken stock but shrimp (prawn) stock. As an alternative to using chicken stock you can very quickly make your own prawn stock in less than 5 minutes from the “trimmings” of the green (raw) prawns. Green prawns are sold with the shell on in most countries. I remove the head and shells from the prawns, place them in a saucepan with a quart of water, bring the water to the boil and 2 minutes later you have prawn-flavored stock. Use a sieve to remove the shell from the stock.

Go here for instructions on how to make prawn stock.

https://compassandfork.com/recipe/why-this-simple-prawn-laksa-recipe-is-the-best/
https://compassandfork.com/recipe/why-this-simple-prawn-laksa-recipe-is-the-best/