Prawn Laksa (Laksa lemak)

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Prawn Laksa (Laksa lemak). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Prawn Laksa (Laksa lemak) is one of the most popular of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Prawn Laksa (Laksa lemak) is something which I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Prawn Laksa (Laksa lemak), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Prawn Laksa (Laksa lemak) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Prawn Laksa (Laksa lemak) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Prawn Laksa (Laksa lemak) estimated approx 1 hour.

To get started with this particular recipe, we have to first prepare a few components. You can cook Prawn Laksa (Laksa lemak) using 15 ingredients and 3 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Prawn Laksa (Laksa lemak):

1. 1/4 cup Peanut oil
2. 1/2 cup Laksa paste
3. 1 liter Good quality chicken stock
4. 3 cup Coconut milk
5. 4 Fresh kaffir lime leaves
6. 2 1/2 tbsp Lime juice
7. 2 tbsp Fish sauce
8. 2 tbsp Grated palm sugar
9. 750 grams Raw medium prawns, peeled and deveined, with tails intact
10. 250 grams Dried rice vermicelli
11. 1 cup Bean sprouts, tailed
12. 4 Fried tofu puffs, cut into julienne strips
13. 3 tbsp roughly chopped fresh Vietnamese mint
14. 2/3 cup fresh coriander leaves
15. 1 Lime wedges, to serve

Steps to make to make Prawn Laksa (Laksa lemak)

1. Heat a wok over low heat, add the oil and swirl. Cook the paste for 3 to 5 minutes, stirring constantly. Pour in 800 to 900 ml of stock and bring to the boil, then reduce the heat and simmer for 15 minutes, or until reduced slightly.
2. 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.
3. Meanwhile, soak the vermicelli in boiling water for 6 to 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 the tofu, mint, coriander and the remaining sprouts. Serve with lime wedges.

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