Best Laksa Flavoured Prawnsshrimp And Hokkien Noodles Recipes

Classic Shrimp Laksa with Rice Noodles image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 28

1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
3 cups low-sodium chicken stock
2 tablespoons fish sauce
1 teaspoon light soy sauce
1 teaspoon light brown sugar
Juice of 1 lime
One 14-ounce can coconut milk
7 ounces dried flat wide rice noodles
1 pound medium shrimp, deveined, tails left on
1 1/2 cups bean sprouts
Sea salt
Cayenne pepper or red chili flakes
Small handful fresh cilantro stems
Small handful fresh Thai basil stems
1/4 cup coconut milk
3 tablespoons shrimp paste
1 tablespoon vegetable oil
2 teaspoons light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
1/2 teaspoon chili powder or cayenne pepper
2 cloves garlic, crushed
2 stalks lemongrass, smashed and roughly chopped
One 1-inch piece fresh ginger, peeled and sliced
1 yellow onion, chopped
1 red Fresno chile, stemmed and sliced crosswise

Steps:

Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups.

Laksa Flavoured Prawns/Shrimp and Hokkien Noodles image

Provided by ImPat

Categories Malaysian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

450 g hokkien noodles
750 g prawns (raw medium)
1 tablespoon peanut oil
2 white onions (medium 300 grams sliced)
2 garlic cloves (minced)
2 teaspoons ginger (fresh grated)
210 g laksa paste (jar)
1 2/3 cups coconut cream (400ml)
1 cup vegetable stock (250ml)
1 cup bean sprouts (80 grams)
2 tablespoons lime juice
2 tablespoons coriander leaves (chopped)
2 green onions (chopped)

Steps:

Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
shell and devein praws, leaving tails intact (I remove tails my preference).
Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
Stir fry Laksa paste in same wok until fragrant and hot.
Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
Serve Laksa sprinkled with coriander and green onions.