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 List
200g dried rice noodles
400g King Prawns, peeled and deveined
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp laksa paste (adjust to taste)
400ml coconut milk
500ml chicken or seafood stock
1 tbsp fish sauce
1 tsp brown sugar
100g bean sprouts
2 boiled eggs, halved
Fresh coriander leaves, to garnish
Lime wedges, to serve
Red chilli slices (optional, for garnish)
Steps
Cook the rice noodles according to package instructions, then drain and set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1-2 minutes to release the flavours.
Pour in the coconut milk, chicken or vegetable stock, soy sauce, fish sauce, and sugar. Bring to a simmer, stirring occasionally. Let the broth cook for 5-7 minutes.
Add the prawns to the broth and cook for 3-4 minutes, or until they turn pink and are fully cooked.
Stir in the lime juice, then taste and adjust seasoning with salt, pepper, or more sugar if needed.
To serve, place the cooked rice noodles in bowls and ladle the prawn laksa over the top. Garnish with fresh coriander and sliced red chilli.
