Singapore style prawn laska

This is a delicious supper and quite to make. 


1½ tbsp rapeseed oil 
1 x 400ml tin coconut milk

750ml hot chicken stock

1 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 

2 tbsp Thai fish sauce

1 x 225g tin sliced bamboo shoots, drained

100g fresh beansprouts

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

For the curry paste

3 large dried red chillies, deseeded 

1 large red chilli, deseeded

1 tsp Thai shrimp paste

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

1½ tbsp sunflower oil


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.

Heat the 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.

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

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.

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.


Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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