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© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Laksa lemak with prawns

Laksa lemak with prawns

Rezept
Asian flavours
Malaysia
Soup

A classic on the streets of Malaysia. Tastes even better at the dining table at home thanks to wanderlust.

Redaktion

For the laksa paste

Ingredients (4 servings)
8 Dried red chillies, deseeded and soaked in hot water for 20 minutes
4 Shallots, peeled
6 Garlic cloves
3 cm Piece of ginger
3 cm Piece of galangal (or additional ginger)
2 sticks Lemongrass, only the white part
1 tablespoon(s) Dried prawns, soaked (from the Asian store)
1 teaspoon(s) Shrimp paste
2.5 cm Piece of fresh turmeric, or 1 teaspoon of dried turmeric
1 teaspoon(s) Coriander seeds, roasted
4 Candlenuts (or cashew nuts)
2-3 tablespoon(s) Chili water (from soaking)

For the stock and soup

Ingredients (4 servings)
3 tablespoon(s) Vegetable oil
1 l Chicken soup
400 ml Coconut milk
2 tablespoon(s) Fish sauce
1 tablespoon(s) Brown sugar
Juice of 1 lime
Salt to taste

For the prawns and side dishes

Ingredients (4 servings)
400 g Large prawns with head and shell
300 g Thin rice noodles (vermicelli)
150 g Soybean sprouts
2 Hard-boiled eggs, halved
3 Young onions, finely chopped
3 tablespoon(s) Deep-fried shallots (fried onions, can be bought ready-made in Asiasjop)
Coriander to garnish
Lime wedges
Sambal chili paste (optional)
  • Drain the soaked chilies, reserving the chili water. Process all the ingredients for the laksa paste with 2-3 tablespoons of chili water in a blender or food processor to a smooth paste.
  • Heat the oil in a large pan and fry the laksa paste over a medium heat for 8-10 minutes until it is intensely fragrant and the oil separates. Stir in the chicken stock and coconut milk, bring to the boil and simmer for 15 minutes. Shortly before the end of the cooking time, add the prawns and leave to cook for about 2 minutes, then remove from the stock and set aside for later. Season the soup with fish sauce, sugar and lime juice.
  • Cook the rice noodles according to the packet instructions and drain. Briefly blanch the soybean sprouts.
  • To serve, divide the noodles and prawns into bowls and pour the hot stock over them. Garnish with halved eggs, sprouts, spring onions, fried shallots and coriander. Serve with lime wedges and sambal.
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