Main Course Spicy Prawn (Shrimp) and Noodle Soup (Laksa Lemak) Recipe

Main Course Spicy Prawn (Shrimp) and Noodle Soup (Laksa Lemak) Recipes

Ingredients :

25g raw cashew nuts

3 shallots, or 1 medium onion, sliced

1 piece lemon grass, 5cm long, shredded

2 cloves garlic, crushed

2 tbsp vegetable oil

1 piece shrimp paste, 12mm square, or 1 tbsp fish sauce

1 tbsp mild curry paste

400g canned coconut milk

1/2 chicken stock cube

3 curry leaves, optional

450g white fish fillet, cod, haddock or whiting

225g prawn (shrimp) tails, fresh or cooked

1 small cos lettuce, shredded

115g bean sprouts

3 spring onions (scallions), shredded

1/2 cucumber, sliced and shredded

150g Laksa noodles (spaghetti size rice noodles), soaked for 10 minutes before cooking

prawn crackers, to serve

Method :

Grind the cashew nuts using a pestle and mortar or food processor with the shallots or onion, lemon grass and garlic. Cook the noodles according to the instructions. Heat the oil in a large wok or saucepan, add the contents of the mortar of rood processor, and fry until the nuts begin to brown, for about 1-2 minutes. Add the shrimp paste of fish sauce and curry paste, followed by the coconut milk, stock cube and curry leaves. Simmer fro 10 minutes. Cut the white fish into bite size pieces. Place the fish and prawns (shrimp) in a large frying basket, immerse into the simmering coconut stock and cook for 3-4 minutes.

Cooking tips

To serve, line a large serving platter with the shredded lettuce leaves. Arrange the salad ingredients in neat piles together with the cooked fish, prawns (shrimp) and noodles. Serve the salad with a bowl of Prawn Crackers adn the broth in a stoneware closed rim pot.

This dish is served as a hot coconut broth with a separate platter of prawns (shrimp), fish and noodles. Diners are invited to add their own choice of accompaniment to the broth.

Serves 4 - 6

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