Malaysian Prawn Laksa with Spicy Prawn Oil  

Tips and Inspiration

This prawn laksa with tofu puffs is such a delicious, brothy laksa curry dish. A recipe to impress any guest but also to make for yourself for any midweek meal. Traditionally laksa is served on a bed of blanched beansprouts and rice noodles; our recipe chooses to include rice noodles alongside a decadent and delicious prawn oil, that adds a beautiful depth of flavour to the dish when drizzled on top. This is an optional extra, so feel free to leave out for ease. 

Method

Step one

Begin by preparing the prawns. Remove the heads, legs and shells (keeping these to one side), whilst leaving the tail intact. Then, with a small paring knife make a slit along the middle of the back of the prawns to reveal the vein. Pull this out with your hands.

Step two

Add 3 tbsp. of oil to a pan over medium heat and add the sliced chilli. Cook this out until fragrant, and then add in your prawn heads and shells. Lower the heat and cook for 10 minutes. Add the tomato puree and cook for another minute. Leave to cool, and then strain, keeping the oil.

Step three

Cook the rice noodles according to pack instructions (usually 6-8 minutes), drain and pop into the two serving bowls.

Step four

Heat a frying pan over medium-high with 1 tbsp. of oil and add the prawns. Sear the prawns on each side. Remove the prawns and set aside (they will finish cooking in the curry).

Step five

In the same pan, add the dried chilli from the spice pouch from the packet and cook for 10 seconds. Add the laksa base, coconut milk and chicken stock and bring to a gentle simmer. Add the tofu puff and choi sum to the bubbling laksa and cook until the choi sum is tender. Add the prawns in at the final moment to finish cooking off.

Step six

Spoon the choi sum, tofu and prawns on to the noodles, followed by ladling over the laksa sauce. Finally, drizzle over the prawn oil. Serve with your preferred garnishes.

Please ensure food is cooked through and piping hot before serving.