Prawn Curry Laksa Recipe
While the inherent sweetness of the prawn broth is maintained, the coconut milk yield a rich and creamy flavor, counter balancing the spicy taste.
Ingredients
- For the broth
- 1 or 2 cups prawn shells or/and heads
- 1/2 liter water
- 1 tbsp dried red chili paste
- 1 tbsp fish curry powder - mix with water for a thick paste
- 1 tbsp onion paste
- 1/2 tbsp garlic paste
- 1/2inch belacan/shrimp paste
- 1 cup thick coconut milk
- Other ingredients (as needed)
- Noodles (any type you prefer) - blanched to soften
- Fresh prawns - cleaned and de-veined - blanched in the broth
- Spring onions - sliced
- Red chilies - sliced
- Green Chilies - sliced
- Lime wedges
- 3 tbsp oil
- salt for taste
Directions
- Simmer prawn shells/heads in water to extract broth (will take about 1/2 hour).
- Drain and keep aside.
- Fry onion, garlic and shrimp paste in oil for about 2-3mins.
- Add chili paste and curry powder.
- Continue frying till oil splits.
- Pour broth and season with salt.
- When broth reduces to three quarter or half, pour in coconut milk.
- Meanwhile, assemble noodles and prawns.
- Pour broth over and garnish with spring onions, red and green chilies.
- Serve with lime while piping hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 3 servings | |
| Calories 291 | |
| Calories from Fat 256 | 88% |
| Total Fat 29.79g | 37% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 333mg | 10% |
| Total Carbs 7.96g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.22g | 1% |
| Protein 2.49g | 4% |
