Seafood Recipes

King PrawnLaksa

Prawns simmer in a coconut and laksa broth, served over rice noodles with bean sprouts, boiled egg and fresh coriander.

King Prawn Laksa
4 People
Serves
15 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
Malaysian
Cuisine
The Recipe

About This SeafoodDish

Try this delicious King Prawn Laksa recipe, combining succulent prawns with a rich, spicy broth. Perfect for seafood lovers, this recipe is easy to make and full of flavour. Order premium king prawns from Pearl Seafoods, delivered fresh to your door across Sydney, to create this dish at home. Whether for a weeknight dinner or a special occasion, King Prawn Laksa is sure to impress. Visit Pearl Seafoods for more seafood recipes and fresh, high-quality prawns and seafood delivered to your door.

Ingredients

  1. 200g dried rice noodles
  2. 400g King Prawns, peeled and deveined
  3. 1 tbsp olive oil
  4. 1 small onion, finely chopped
  5. 2 garlic cloves, minced
  6. 1 tbsp grated fresh ginger
  7. 2 tbsp laksa paste (adjust to taste)
  8. 400ml coconut milk
  9. 500ml chicken or seafood stock
  10. 1 tbsp fish sauce
  11. 1 tsp brown sugar
  12. 100g bean sprouts
  13. 2 boiled eggs, halved
  14. Fresh coriander leaves, to garnish
  15. Lime wedges, to serve
  16. Red chilli slices (optional, for garnish)

Method

  1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
  3. Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
  4. Stir in the laksa paste and cook for 1-2 minutes to release the flavours.
  5. Pour in the coconut milk, chicken or seafood stock, fish sauce, and sugar. Bring to a simmer, stirring occasionally. Let the broth cook for 5-7 minutes.
  6. Add the prawns to the broth and cook for 3-4 minutes, or until they turn pink and are fully cooked.
  7. Taste and adjust seasoning with salt, pepper, or more sugar if needed.
  8. To serve, place the cooked rice noodles in bowls and ladle the prawn laksa over the top. Top with the bean sprouts and boiled egg halves. Garnish with fresh coriander and sliced red chilli, and serve with lime wedges.
From Our Kitchen

Chef's Tip

For a rich and balanced laksa, allow the laksa paste to cook gently in the oil before adding the liquids so the spices fully develop their aroma and depth of flavour. Add the king prawns towards the end of cooking and simmer only briefly to keep them tender, sweet, and juicy. The combination of creamy coconut milk, fresh lime, and spicy broth should feel bold but balanced, with the fresh herbs and bean sprouts adding brightness and texture just before serving.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 500 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 45.0 g
  • Protein 27.0 g
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