Prawn Curry Laksa (Kari Laksa Udang)
Everybody loves a prawn curry but this recipe from Amazing Malaysian is really special. This curry is creamy, delicious with spice and packed with plump prawns and tofu.
From the book
Amazing Malaysian
The ultimate guide to Malaysian home-cooking
Over 100 vibrant and healthy recipes
Authentic Malaysian classics made simple
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Introduction
I have taught this dish many times at my cookery classes and it has never failed to impress my students and become an instant hit. The blend of spices and heat from the dried chillies, together with the coconut milk, makes the dish creamy and aromatically spicy.
Ingredients
| 150g | vermicelli noodles |
| 1/2 tsp | ground turmeric |
| 6 tbsp | vegetable oil |
| 12 | raw king prawns, peeled |
| 1 1/2 tsp | fine sea salt |
| 1 tsp | 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 |
| 1 | lime, juice |
| For the spice paste: | |
| 8 | dried chillies, soaked in boiling water for 10 minutes |
| 3 | shallots |
| 4 | cloves of garlic |
| 2.5cm | fresh ginger |
| 2 | stalks lemongrass (use bottom half only) |
| 1/2 tsp | shrimp paste, dry-toasted (or fish sauce) |
| For the ground spice mix: | |
| 1 tbsp | coriander seeds |
| 1 tsp | cumin seeds |
| 1 | star anise |
| 1 | cinnamon stick |
| 1/2 tsp | black peppercorns |
| 2 | green cardamon pods |
Essential kit
You will need a food processor.
Method
1. Puree all the paste ingredients in a food processor until smooth.
2. Put the vermicelli noodles into a bowl and add 1 litre of boiling water. Blanch for 2 minutes, then drain. Transfer the noodles into a bowl of ice-cold water for 3 minutes, then drain again and set aside.
3. In a frying pan, dry-toast the spice mix ingredients on a medium heat for 30 seconds, then transfer to a spice grinder and grinder until fine.
4. In a bowl, mix together thoroughly the blended spice paste, ground spice mix and ground turmeric.
5. Heat a saucepan over a medium heat. Add the oil and saute the spice paste mix for 2 minutes, until fragrant. 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.
6. 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.
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