Prawn and Kingklip Laksa
Prawn & Kingklip Laksa
Servings: 4
I found this recipe in a Fairlady magazine 10 years ago and it regularly features at special dinners in our home. I often substitue the ingredients, but this was the last version and it was an absolute crowd pleaser!
Print Recipe
Ingredients
For the laksa paste
- 1 shallot or ½ red onion finely chopped
- 2 garlic cloves crushed
- ½ tsp sea salt
- 2 bird's eye chillies chopped
- ⅓ cup macadamia nuts chopped
- 3 cm fresh ginger peeled and chopped
- 2 stems lemon grass peeled and sliced
- 2 Tbsp fresh coriander
- 2 tsp shrimp paste
- 1 tsp coconut sugar you can use cane sugar
- 1 tsp ground turmeric
- ¼ cup macadamia nut oil or peanut oil
For the soup
- 1 Tbsp macadamia nut oil or peanut oil
- 3 cups fish stock
- 1 can coconut milk
- 200 g rice noodles optional
- 400 g prawns heads off and deveined
- 400 g kingklip fillet cut into bite sized chunks
To serve
- ½ small cucumber peeled and sliced into matchsticks
- 100 g mung bean sprouts
- 50 g chopped macadamia nuts toasted
- red chilli sliced
- fresh coriander
Instructions
- Blend all the paste ingredients in a Nutribullet or mini food processor. You can also use a pestle and mortar, but it would require some elbow grease! If you're doing it in a pestle & mortar, start with the onion, garlic and salt and then add the rest of the ingredients one by one.
- Heat 1Tbsp oil in a large wok and fry the laksa paste until fragrant. Add the fish stock and bring to the boil, then simmer for about 15 minutes. Add the coconut milk and cook for a few minutes before adding the noodles, prawns and kingklip. Simmer until the seafood is cooked.
- Serve immediately with the cucumber, bean sprouts, macadamia nuts, chilli and coriander.