Dry Prawn Laksa
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Dry Prawn Laksa

Try this unique rendition of the Singaporean-style laksa. Easy to prepare and easier to eat, this makes for great comfort food!

  • 15 min Preparation Time
  • 20 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • Paste
  • 8 dried red chillies, soaked
  • 2 tbsp dried shrimp
  • 6 shallots, peeled
  • 1 tbsp galangal, peeled
  • 3 garlic cloves
  • 2 large lemongrass stalks, trimmed
  • 3 candlenuts
  • 1 tbsp belachan
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 200g cooked rice noodles
  • 100g fish cake, sliced
  • 6 tau pok puffs, sliced thinly
  • 50g bean sprouts
  • 2tbsp haochi
  • 1tbsp sliced laksa herb
  • 4 hard boiled eggs, peeled
  • 20 cooked prawns
  • Blend the paste in a food processor until you get a smooth paste.
  • Saute in a pan for about 5mins or until the mixture is dry.
  • Add the fishcake, tau pok, noodles and bean sprouts to cooked for about 2 mins.
  • Season to taste with haochi.
  • Garnish with the eggs, laksa herbs and prawns.
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