Easy Prawn Laksa Recipe: A Delicious Noodle Dish

(Updated Version)

Are you intimidated by the thought of making laksa? Please don’t be, and don’t let others tell you it’s difficult. People love to boast, claiming that making laksa is a complex task, but in reality, it’s not.

Here’s a guide to help you out
Varieties of Laksa
As far as Ms. Nava knows, there are two main types: asam laksa (ASAM LAKSA VARIETIES) and curry laksa (SINGAPORE LAKSA: MS. NAVA'S VERSION). Let’s not delve into the versions that have been altered beyond recognition - let’s stick to the basics.

Broth
Since my husband doesn’t eat pork or chicken, I go with prawn broth. The trick is simmering it gently - whether you fry the prawns lightly before or not, it’s up to you. And if the broth turns cloudy, don’t worry, it’s perfectly fine for curry laksa.

Meat Choices
You can choose from seafood, chicken, or pork. We avoid beef, so I can't comment on that. But if you like lamb or mutton, feel free to use it - or just pour your regular mutton curry over the noodles!

Curry Laksa Paste
This can range from just using chili or curry powder, to a homemade blend of dried or fresh chilies, or a mix of both. Personally, I go for store-bought curry powder - it’s convenient and affordable.

Garnishes
Asian-style herbs like spring onion, Vietnamese coriander or even sawtooth coriander (ketumbar jawa) add the perfect finishing touch.

(EASY TIPS FOR GROWING SPRING ONIONS)

Noodles
Choose whichever noodles you prefer. There are no hard and fast rules here!

Coconut Milk
Coconut milk is essential for that creamy texture - whether light or thick, or none at all if you prefer. After all, it’s your curry laksa.

Ingredients
Most of the ingredients are pantry staples, and if you’re growing your own herbs like me, all the better!

Ingredients
For the Prawn Broth
A substantial amount of prawn shells and/or heads
1/2 liter water
1 tbsp oil

Method
Fry the prawn shells and heads in oil until crispy.
Pour in the water and let it simmer over low heat to extract the broth.
Strain and set the broth aside.

For the Curry Paste
Dried red chilies (to taste)
Fish curry powder (to taste)
3 shallots
1 inch garlic
1/2 inch roasted belacan (shrimp paste)
Blend these ingredients with some water to form a smooth curry paste.
1 cup thick coconut milk

For Assembling (as needed)
Noodles, blanched until soft
Fresh prawns, cleaned and deveined (blanched in the broth)
Spring onion, sliced
Red chilies, sliced
Green chilies, sliced
Lime wedges
3 tbsp oil
Salt to taste

Method
Heat the oil and fry the curry paste until the oil splits.
Pour in the prawn broth and season with salt.
Once it has simmered, stir in the coconut milk.
Keep the broth simmering over low heat.

To Serve
Arrange the noodles and blanched prawns in bowls.
Pour the hot broth over the noodles and prawns.
Garnish with spring onion, red chilies, and green chilies.
Serve immediately with lime wedges on the side.