Facebook Malaysian Prawn Laksa with Spicy Prawn Oil Recipe | The Spice Tailor

Malaysian Prawn Laksa with Spicy Prawn Oil

This prawn laksa with tofu puffs is a classic Malaysian “curry” laksa and a much loved one in the many different versions of this delicious brothy curry dish, that is traditionally served on a bed of blanched beansprouts and rice noodles. In our recipe, we have included a zero-waste hack, using the shells and heads of the tiger prawns to create the most decadent and delicious prawn oil, that adds a beautiful depth of flavour to the dish when drizzled on top. A recipe to impress any guest but also to make for yourself any midweek meal (but perhaps without the oil!).
  • 2serves
  • 10mins prep
  • 20mins cook
This prawn laksa with tofu puffs is a classic Malaysian “curry” laksa and a much loved one in the many different versions of this delicious brothy curry dish, that is traditionally served on a bed of blanched beansprouts and rice noodles. In our recipe, we have included a zero-waste hack, using the shells and heads of the tiger prawns to create the most decadent and delicious prawn oil, that adds a beautiful depth of flavour to the dish when drizzled on top. A recipe to impress any guest but also to make for yourself any midweek meal (but perhaps without the oil!).
Made with
Malaysian Laksa Curry

Malaysian Laksa Curry

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Ingredients

  • 1 pack of The Spice Tailor Malaysian Laksa Curry
  • 400g whole raw tiger prawns, with heads and shells (fresh or frozen)
  • 4 tbsp. neutral oil (not olive)
  • 1 tsp. tomato puree
  • 1 medium red chilli, sliced 
  • 120ml chicken stock
  • 100g choi sum (or pak choi), washed and chopped into long pieces
  • 80g dried wide rice noodles
  • 4 tofu puffs, sliced in half (optional, but delicious and traditional) 

Optional: Fresh coriander, lime wedges, crushed peanuts, crispy onions.

Method

  1. Begin by preparing the prawns. Remove the heads, legs and shells (keeping these to one side), whilst leaving the tail intact. Then, with a small paring knife make a slit along the middle of the back of the prawns to reveal the vein. Pull this out with your hands. 
  2. Add 3 tbsp. of oil to a pan over medium heat, and add the sliced chilli.  Cook this out until fragrant, and then add in your prawn heads and shells. Lower the heat, and cook for 10 minutes. Add the tomato puree and cook for another minute. Leave to cool, and then strain, keeping the oil. 
  3. Cook the rice noodles according to pack instructions (usually 6-8 minutes), drain and pop into the two serving bowls.
  4. Heat a frying pan over medium-high with 1 tbsp. of oil, and add the prawns. Sear the prawns on each side. Remove the prawns and set aside (they will finish cooking in the curry). 
  5. In the same pan, add the dried chilli from the spice pouch from the packet and cook for 10 seconds. Add the laksa base, coconut milk and chicken stock and bring to a gentle simmer.  Add the tofu puff and choi sum to the bubbling laksa, and cook until the choi sum is tender. Add the prawns in at the final moment to finish cooking off. 
  6. Spoon the choi sum, tofu and prawns on to the noodles, followed by ladling over the laksa sauce. Finally, drizzle over the prawn oil. Serve with your preferred garnishes.

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