Shrimp Laksa Recipes

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SHRIMP LAKSA



Shrimp Laksa image

This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good. I have changed it slightly to accomodate my familys taste buds.

Provided by Baby Kato

Categories     Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups milk, coconut, canned
1/4 cup cream, coconut, canned
1 cup vegetable stock
1/4 cup vermicelli rice noodles
1 pepper, sweet red, cut into thin strips
1 cup bamboo shoot, sliced, canned, drained and rinsed
1/16 cup ginger (2 inches)
4 scallions, coarsley chopped
2 tablespoons curry paste, red
2 tablespoons fish sauce
1 teaspoon golden brown sugar
6 sprigs basil, use thai if you can find it...much stronger flavor
16 shrimp, jumbo, unshelled, cooked

Steps:

  • Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
  • Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
  • Next add the shrimp and simmer until heated through about 4 - 5 minutes.
  • Serve in warmed bowls and enjoy.

Nutrition Facts : Calories 166.3, Fat 9.4, SaturatedFat 5.5, Cholesterol 61.8, Sodium 906.1, Carbohydrate 12.9, Fiber 2.5, Sugar 3.1, Protein 9.3

CLASSIC SHRIMP LAKSA WITH RICE NOODLES



Classic Shrimp Laksa with Rice Noodles image

Provided by Food Network

Categories     main-dish

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.

SINGAPORE LAKSA RECIPE BY TASTY



Singapore Laksa Recipe by Tasty image

Get a tantalising taste of Singapore for yourself with this spiced bowl of laksa.

Provided by VisitSingapore

Categories     Lunch

Yield 2 servings

Number Of Ingredients 27

8 king prawns, de-shelled
1 tablespoon palm sugar
1 tablespoon fish sauce
1 ¼ cups coconut milk
¼ lb tofu puffs, tau pok, halved
2 tablespoons cooking oil
8 king prawns, head and shells
5 cups water
2 cups chicken stock
2 tablespoons cooking oil
15 dried chillies
2 red chillis
3 tablespoons dried shrimp, soaked
1 teaspoon shrimp paste, belacan
8 cloves garlic
1 shallot
1 ginger, 1 in (2.5 cm)
1 blue ginger, galangal - 1in (2.5 cm)
turmeric root, 2 in (5 cm)
¼ cup candle nuts
1 stalk lemongrass
2 cups vermicelli rice noodle, cooked
1 cup bean sprout, blanched
1 fish cake, sliced, heated
8 cockles
1 bunch laksa leaves
2 tablespoons chilli paste

Steps:

  • Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
  • To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
  • Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
  • Remove prawn shells then strain the broth into a bowl through a sieve.
  • In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
  • Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
  • To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
  • Enjoy!

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