This quick Prawn Laska will fill your soul with warmth. A curry based dish, it is oozes the refreshing aromas of chilli, ginger, garlic and lime leaves alongside a soothing umami hit! Bursting with flavour the the broth can be made ahead of time too. Indeed you can serve our Prawn Laska as a curry type main course or as a beautifully delicious soup. This is real fast-food! An Asian street food favourite of ours.
Try it today!
- 2 onions, roughly chopped
- 2 chillies, chopped in half (remove seeds for less spice)
- 2 garlic cloves
- Thumb-sized piece of fresh root ginger, pealed and roughly chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 50ml/2fl oz coconut milk
- 2 stalks lemongrass, roughly chopped
- 1 handful of coriander
- 400g prawns, shelled and de-veined where required
- 350ml coconut milk
- 500ml chicken stock
- 2 dried kaffir lime leaves
- 1 tbsp brown sugar
- 3-4 tbsp fish sauce
- 1 tsp soy sauce
- 100g rice noodles
- Juice of 1 lime
- Spring onion spring onion, sliced
- large handful of coriander and/or mint leaves, to garnish
- Wedge of lime to garnish
Put the ingredients for the laksa paste into a blender and blitz to a paste.
- **If you wish to have crispy fried prawns as a garnish to the laska, rather than prawns poached in the broth, at this point you would take a small part of the laska paste and coat the prawns with it. You would then leave the paste-coated prawns in the fridge to marinate.**
For the broth, heat two tablespoons of Irish rapeseed oil in a large pan and cook the laksa paste over a medium to low heat for a minute or two or until it deepens in colour.
Stir in the coconut milk, stock, dried kaffir lime leaves, sugar, soy sauce and fish sauce and about 300ml of water if needed and if you’re making this into a soup.
- Bring the broth to the boil, reduce the heat and simmer for 20 minutes until the flavour deepens. Nearing the end of the 20 minutes stir through the prawns and allow them to cook through and turn pink. Time may very for them to be cooked through depending on their size.
- **If you opt for the crispy fried prawn option. A few minutes before the broth is ready, season the marinated prawns with salt & pepper. Fry or griddle them over a high heat until crisp, turned pink and cooked through.**
- To finish the broth, add the rice noodles and stir while cooking for two minutes. Season with lime juice. Add the spring onion.
Divide the noodles evenly among the bowls and ladle over the broth. Garnish with coriander and mint leaves, extra lime wedges and the **fried prawns if you opted for this.