PRAWN LAKSA
This vibrant and comforting bowl of homemade laksa brings together the aromatic flavours of Southeast Asia with a luxurious twist.
Ed Cudlipp, also known as 'Cud Cooks,' has created this laksa from scratch making an authentic laksa paste to form the base of the soup and then topping it with a medley of boiled eggs, fishballs succulent prawns, crisp Chinese greens, crunchy bean sprouts, and fresh coriander.
Perfect for those cosy nights or when you want to impress, this laksa is a celebration of bold flavours and rich heritage.
The journey starts with a fragrant, freshly blended laksa paste that forms the heart of a silky coconut-based broth. Slowly simmered to perfection in our Campden Casserole, every spoonful bursts with complexity and warmth. Paired with the precision of using our Professional Knives for preparing the vibrant ingredients, this dish brings authentic Southeast Asian flair to your table.
INGREDIENTS (Serves 4):
Laksa Paste
10 dried red chilies (soaked in boiling water from the kettle)
1 large onion, peeled, roughly chopped
2 lemongrass stalks, sliced into rounds
2-inch piece galangal, sliced
2 tbsp dried shrimp (soaked in boiling water from the kettle)
1 tsp turmeric powder
2 tsp coriander powder
2 tbsp shrimp paste
Broth
400ml coconut milk
750ml prawn stock (chicken, fish, or vegetable work too)
2 tbsp oil
Laksa paste (from above)
5 sprigs coriander
Salt to taste
Noodles and toppings
300g rice noodles (prepared according to package instructions)
4 boiled eggs, halved
200g fishballs (from an Asian supermarket)
200g prawns, peeled and deveined
100g Chinese greens (bok choy or choy sum), blanched
150g bean sprouts, rinsed
200g tofu, fried
Half a cucumber, cut into strips
A handful of fresh coriander leaves
Lime wedges, for serving
Crispy chilli oil
METHOD:
PREPARE THE LAKSA PASTE
- 1. In a food processor or blender, blitz the soaked shrimps. Then add the soaked red chillies, onion, lemongrass, galangal, turmeric powder, coriander powder, and shrimp paste. Blend until smooth.
MAKE THE BROTH
-
1. Heat 2 tbsp oil in the Campden Casserole over a medium heat. Add the laksa paste and sauté for 3–4 minutes until fragrant.
2. Stir in the coconut milk and prawn stock. Allow the broth to simmer on low heat for 15-30 minutes, letting the flavours meld together. Add the coriander and remove from the heat. Check seasoning and add salt as required.
PREPARE THE LAKSA PASTE
- 1. In a food processor or blender, blitz the soaked shrimps. Then add the soaked red chillies, onion, lemongrass, galangal, turmeric powder, coriander powder, and shrimp paste. Blend until smooth.
MAKE THE BROTH
-
1. Heat 2 tbsp oil in the Campden Casserole over a medium heat. Add the laksa paste and sauté for 3–4 minutes until fragrant.
2. Stir in the coconut milk and prawn stock. Allow the broth to simmer on low heat for 15-30 minutes, letting the flavours meld together. Add the coriander and remove from the heat. Check seasoning and add salt as required.
PREPARE THE NOODLES AND TOPPINGS
1. Meanwhile, cook the rice noodles according to the package instructions and set aside.
2. Arrange your toppings: halve the boiled eggs, ready the fishballs, prepare the cucumber, fry the tofu, and have the blanched Chinese greens, bean sprouts, and fresh coriander on hand.
3. Bring the broth back to simmering and gently poach the prawns until just cooked through (about 2–3 minutes).
PREPARE THE NOODLES AND TOPPINGS
1. Meanwhile, cook the rice noodles according to the package instructions and set aside.
2. Arrange your toppings: halve the boiled eggs, ready the fishballs, prepare the cucumber, fry the tofu, and have the blanched Chinese greens, bean sprouts, and fresh coriander on hand.
3. Bring the broth back to simmering and gently poach the prawns until just cooked through (about 2–3 minutes).
ASSEMBLE THE LAKSA
1. Divide the cooked noodles into bowls and ladle the hot, aromatic broth over them.
2. Artfully arrange toppings over the top.
3. Serve immediately with lime wedges on the side for an extra burst of tang.
ASSEMBLE THE LAKSA
1. Divide the cooked noodles into bowls and ladle the hot, aromatic broth over them.
2. Artfully arrange toppings over the top.
3. Serve immediately with lime wedges on the side for an extra burst of tang.