This recipe calls for Laksa paste which is a Malaysian mild curry. Laksa curry paste is available now in a lot of gourmet grocery stores and some mainstream supermarkets. If you can’t find it, feel free to use green or red curry paste instead or try your hand at making your own Laksa paste. The recipe is in the notes below.
1 kg fresh prawns, peeled, de-veined, head removed & tail on
300g flat/ribbon rice noodles - cooked as per instructions
1 long red & green chilli, stalk & seeds removed, finely sliced
Handful chopped, unsalted peanuts
Handful fresh coriander
Lime wedges to serve
In a medium saucepan heat 1 tbsp extra virgin olive oil, add the chopped onion and sauté over medium-high heat for 4-5 minutes, stirring often until softened. Add the Laska pasta (see notes below) and using a wooden spoon stir the paste into the onions for 4-5 minutes or until fragrant.
Add the coconut milk, stir to combine then add the de-veined prawns and cook for 4-5 minutes over medium heat.
When cooked, serve with the noodles in a bowl, top with chilli, peanuts, coriander and lime wedges on the side.
If you want to make your own Laksa paste this is how you do it.
laska paste INGREDIENTS
6 dried long red chillies
1 tsp Ground Coriander
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 brown onion, chopped
2 lemongrass stalks, white part only, chopped
3cm piece galangal, peeled & chopped
5 cashew nuts
2 garlic cloves, chopped
2 tsp shrimp paste
1 tbsp peanut oil
laska paste METHOD
Place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.
Place coriander, paprika, cumin and turmeric in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.
Place chillies, onion, lemongrass, galangal, nuts, garlic, shrimp paste and spice mixture in a food processor. Process until finely chopped. Add oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.