One
of the most enticing Prawn Curry Laksa, sure to trigger your appetite. Also
known as curry mee, it’s purely prawn-based with room for your own twist (VEGETARIAN CURRY MEE).
The flavor comes from a simple prawn stock: lightly fry prawn heads, add water, simmer, and strain. The rempah paste or homemade laksa paste combines dried red chillies, fish powder, and belacan (shrimp paste) to lift the taste.
Extra heat comes from green and red chillies as garnish. The creamy prawn curry, with succulent prawns and mee hoon/thin rice noodles, is served with lime wedges for a touch of sourness and spring onion for aroma (SINGAPORE LAKSA).
This Prawn Curry Laksa will fill your
kitchen with fragrance and leave you craving for more.
Ingredients for Laksa Paste (Blend into a smooth paste)
Dried red chilies - to taste
Fish curry powder - to taste
3 shallots
1 inch garlic
1/2 inch roasted shrimp paste
Dried red chilies - to taste
Fish curry powder - to taste
3 shallots
1 inch garlic
1/2 inch roasted shrimp paste
Other ingredients
10 cups prawn stock
1 cup thick coconut milk
4 tbsp oil
Salt to taste
For assembling (as needed)
Mee hoon - blanched to soften
Fresh prawns - cleaned, deveined and blanch in the prawn stock to cook.
Spring onion - sliced
Red chilies - sliced
Green chilies - sliced
Lime wedges
Red chilies - sliced
Green chilies - sliced
Lime wedges
How To Make Prawn Curry Laksa
Heat oil and fry curry paste to remove raw smell and oil splits.
Pour in prawn stock, season with salt.
Heat oil and fry curry paste to remove raw smell and oil splits.
Pour in prawn stock, season with salt.
Once simmered, pour in and stir coconut milk.
Keep the curry simmering over low heat.
Keep the curry simmering over low heat.
Blanch prawns inside the curry, remove and set aside.
Assembling Curry Laksa
Add noodles in a bowl. top with prawns, chilies, and spring onion.
Pour curry laksa atop and serve with lime wedge.
