How to cook Laksa
A Recipe for Singapore Prawn Laksa
Have you made that laksa paste yet? Bet you haven’t 
If and when you do here is a simple recipe for laksa, I’ve used prawns but you can use whatever you want, squid, chicken, fish, vegetables it doesn’t matter. Just be sure to carefully cook out all of those raw ingredients in the spice paste.
Recipe for Curry Laksa/Laksa Lemak
Serves Four Good Portions:
500g/1 lb Raw Tiger Prawns
200g/7oz Cooked Vermicelli/Thread Noodles
3 tbsp Groundnut Oil
2 Litres/4 pints or 8 cups stock made from the shells of the peeled prawns
400ml/13fl oz Coconut Milk
1 tsp salt or fish sauce to taste
Fresh coriander/Thai basil/Vietnamese mint to taste
Make a stock with the shells and heads of the prawns; fry them in a little oil until they change colour, throw in the trimmings from your lemongrass, garlic and shallots, cover with water and simmer for fifteen minutes. Pass through a sieve and get rid of the shells.
Heat the oil in a pan and gently fry the spiced paste for five minutes or until the onion and spices are well cooked and everything smells like your favourite Thai holiday memory. Add a couple of torn lime leaves followed by a ladle of the strained stock. Bring to the boil, add the coconut milk and a stick of lemongrass. Leave to simmer for five minutes.
Add the prawns and simmer for two to three minutes or until the prawns are just cooked, add the noodles and heat through. Season to taste with a glug of fish sauce and white pepper. Spoon into a bowl and top with the fragrant herbs.
Miles,
Thanks for demystifying Thai cooking. I reckon this will be popular since the Thai restaurants that I know of are pulling in the crowds. Perhaps we could have more Thai recipes?
Cid
July 31, 2008 @ 8:43 am
Cid,
I shall gladly post more Asian recipes,it’s my favourite food bar none so it will be a pleasure.
Miles
July 31, 2008 @ 3:51 pm
Hey miles, nice work here, simple and elegant! I’m going to give it go. I’ve also linked your blog to mine to spread the good work you’re doing. Cheers! If you’d like to have a look at my ultimate laksa guide it’s right here: http://www.squidoo.com/ultimate_laksa_guide
March 10, 2010 @ 5:27 am
Paul,
Hi, thanks for that, I’ve already shown your site to some of my chefs, keep up the good work!
Miles
March 10, 2010 @ 1:23 pm