How to Make Malaysian Laksa Lemak - Prawn Laksa Asian Cooking Recipe Cuisine

Malaysia Laksa Lemak (Prawn Laksa)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 1/2 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp ground turmeric

1 onion, roughly chopped

2 tsp roughly chopped fresh ginger

3 cloves garlic

3 lemongrass stems, white part only, sliced

6 macadamias, roughly chopped

4-6 small fresh red chilies, roughly chopped

2-3 tsp shrimp paste

32 oz. chicken  stock

1/4 cup vegetable oil

3 cups coconut milk

4 fresh kaffir lime leaves

2 1/2 tbsp lime juice

2 tbsp fish sauce

2 tbsp grated palm sugar

1 1/2 lb raw medium prawns, peeled and deveined, with tails intact

8 oz dried vermicelli

1 cup bean sprouts, tailed

4 fried tofu puffs, julienned

3 tbsp roughly chopped fresh mint

2/3 cup fresh coriander leaves

lime wedges

Directions:

Dry-fry the coriander seeds in a small frying pan over medium heat for 1-2 minutes, or until fragrant, tossing constantly. Grind finely. Repeat the process with the cumin seeds.

Place the ground coriander and cumin, turmeric, onion, ginger, garlic, lemongrass, macadamia, chili and shrimp paste in a good processor or blender. Add about 1/2 cup of the stock and blend to a fine paste.

Heat a wok over low heat, add the oil and swirl. Cook the paste for 3-5 minutes, stirring constantly. Pour in the remaining stock and bring to a boil, then reduce the heat and simmer for 15 minutes or until reduced slightly.

Add the coconut milk, lime leaves, lime juice, fish sauce and sugar and simmer for 5 minutes. Add the prawns and simmer for 2 minutes or until pink and cooked. Do not boil or cover.

Soak the vermicelli in boiling water for 6-7 minutes or until soft. Drain and divide among serving bowls along with most of the sprouts. Ladle on the hot soup, then top with tofu, mint, coriander and the remaining sprouts. Serve with lime wedges.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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