Prawn Curry Laksa Recipe

  • 150g vermicelli noodles
  • ½ teaspoon ground turmeric
  • 6 tablespoons vegetable oil
  • 12 raw king prawns, peeled
  • 1½ teaspoons fine sea salt
  • 1 teaspoon white sugar
  • 100ml coconut milk
  • 100g spinach, cut into 10cm strips
  • 6 pieces of ready-made fried spongy tofu, each cut into 4
  • 100g beansprouts
  • Juice of 1 lime

For the spice paste
  • 8 dried chillies, soaked in boiling water for ten minutes
  • 3 shallots
  • 4 cloves of garlic
  • 2.5cm of fresh ginger
  • 2 stalks lemongrass (use bottom half only)
  • ½ teaspoons shrimp paste, dry-toasted (or fish sauce)
For the ground spice mix
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 star anise
  • 1 cinnamon stick
  • ½ teaspoon black peppercorns
  • 2 green cardamom pods
Prawn Curry Laksa Recipe


  1. Purée all the paste ingredients in a food processor until smooth. Add a little water if the paste is too dry
  2. Put the vermicelli noodles into a bowl and add 1 litre of boiling water. Blanch for 2 minutes, then drain.
  3. Transfer the noodles into a bowl of ice-cold water for 3 minutes, then drain again and set aside.
  4. In a frying pan, dry-toast the spice mix ingredients on a medium heat for 30 seconds, then transfer to a spice grinder and grid until fine.
  5. In a bowl, mix together thoroughly the blended spice paste, ground spice mix and ground turmeric.
  6. Heat a saucepan over a medium heat. Add the oil and sauté the spice paste mix for 2 minutes, until fragrant.
  7. Add the prawns and cook for 2 minutes, until they have turned pink and are cooked. Add the salt, sugar and coconut milk, along with 750ml of water, and bring to the boil.
  8. Reduce the heat to low and add the spinach, tofu, beansprouts, drained noodles and lime juice. Cook for 2 minutes, then transfer to a bowl and serve.
Source: The Spruce

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