Laksa Flavoured Prawns/Shrimp and Hokkien Noodles
"Came across a file pre ZAAR/Fooddotcom days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (547 g)
- Calories 985.7
- Total Fat - 28.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 332.7 mg
- Sodium - 1432 mg
- Total Carbohydrate - 135.9 g
- Dietary Fiber - 11.1 g
- Sugars - 33.8 g
- Protein - 49.6 g
- Calcium - 296.4 mg
- Iron - 7.5 mg
- Vitamin C - 35.1 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
Step 2
Shell and devein prawns, leaving tails intact (I remove tails my preference).
Step 3
Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
Step 4
Stir fry Laksa paste in same wok until fragrant and hot.
Step 5
Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
Step 6
Serve Laksa sprinkled with coriander and green onions.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp for this recipe.
- When selecting laksa paste, check the label for spiciness and adjust the amount used accordingly.
- Replace the peanut oil with olive oil for a healthier option. Olive oil has a lower saturated fat content and is a healthier choice for cooking.
- Replace the laksa paste with a combination of red curry paste and fish sauce for a more authentic flavor. Red curry paste is a key ingredient in laksa, and adding fish sauce will add a more complex flavor to the dish.
Vegetarian Laksa Substitute the shrimp with mushrooms, tofu, or other vegetables of your choice. Omit the vegetable stock and use a vegetable broth instead. Add more laksa paste to the wok if desired.
Coconut Rice - This fragrant side dish is the perfect accompaniment to the spicy Laksa Flavoured Prawns and Hokkien Noodles. The creamy coconut flavour pairs well with the prawns and noodles, helping to balance out the spicy flavours.
Mango Salad: This light and refreshing salad is a great way to balance out the spice of the Laksa Flavoured Prawns and Hokkien Noodles. The sweet and tangy mango flavour pairs nicely with the creamy coconut rice, creating a delicious combination of flavours.
FAQ
Q: How do I prepare the shrimp for this recipe?
A: Shell and devein the shrimp, leaving the tails intact. You can also remove the tails if you prefer.
Q: How long should I cook the shrimp?
A: The shrimp should be cooked until they are pink and opaque. Depending on the size of the shrimp, this should take between 3-5 minutes.
0 Reviews
You'll Also Love
Fun facts:
FUN FACT 1: The laksa paste used in this recipe is a combination of Malaysian, Chinese and Indian flavors. It is believed to have originated from the Peranakan people, a group of Chinese and Malay ancestries that have been living in Malaysia for centuries.
FUN FACT 2: The dish is popular in many countries around the world, including Singapore, where it is often served at hawker centres and food courts. It was even featured on the menu of the very first Singapore Airlines flight in 1972, served to the famous actor and singer, Dean Martin.