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Have you seen our Prawn Laksa Essentials Bundle available on Marketplace? It's fast, easy and full of flavour! Here we offer you ways to customise your laksa and make it your own!
Our Prawn Laksa Essentials Bundle brings together great Western Australian ingredients to create a flavourful and convenient meal. Catalano's Seafood offers an exquisite selection of raw Australian prawns. Sourced from accredited and well-managed fisheries, these prawns are a testament to responsible fishing practices. To elevate the dish, the bundle includes the renowned laksa paste from Turban Chopsticks. This authentic paste combines aromatic spices and herbs, allowing you to create an authentic and fragrant laksa in no time. Whether you're a novice cook or a seasoned chef, the Prawn Laksa Essentials Bundle is a hassle-free solution that promises a dinner on the table in no time with no fuss.
Here we will give you 2 ways to switch up your laksa with different ingredients.
Quick Prawn Laksa
Ingredients :
Cooking notes:
To safely defrost prawns you can place them in the fridge for approximately 8 hours before cooking or place the unopened prawn packet in cold water.
Use laksa paste to taste if you have young kids! Start with 1/2 jar and increase to taste if you feel unsure!
serves 4
Included in the bundle
- 2 x 250g raw prawn meat
- 1 packet rice noodles
- 1 jar laksa paste
- 400ml coconut milk
From your pantry
- 1 stock cube
- soy sauce (or tamari)
- sugar of choice
- 1 lime
Method
- Bring prawns out to defrost (see notes).
- Cook noodles in boiling water according to packet instructions or until al dente. Drain and rinse.
- Add laksa paste (see notes) to a saucepan along with coconut milk, 1 1/2 tin water, stock cube and 1 tbsp soy sauce. Simmer for 10 minutes.
- Add prawns to laksa and poach for 3 minutes. Remove from heat.
- Wedge 1/2 lime. Squeeze juice from remaining lime into laksa and season with 1 tbsp sugar and more soy sauce if desired.
- Divide noodles among bowls and ladle over laksa broth and prawns. Serve with lime wedges.
To safely defrost prawns you can place them in the fridge for approximately 8 hours before cooking or place the unopened prawn packet in cold water.
Use laksa paste to taste if you have young kids! Start with 1/2 jar and increase to taste if you feel unsure!
Want to make this at home? We used the Dinner Twist Prawn Laksa Essentials Bundle, Kikkoman Soy Sauce and Limes from the Dinner Twist Marketplace.
Prawn Laksa with Tofu Puffs
Ingredients :
serves 4-6
- 1 packet rice noodles
- 1 jar laksa paste
- 400ml coconut milk
- 1 stock cube
- soy sauce (or tamari)
- 150-200g tofu puffs
- 1 broccoli
- 2 x 250g raw prawn meat
- sugar of choice
- 1 lime
- 250g bean shoots
- 1 red chilli or dried chilli flakes
- fried shallots (garnish)
Method
- Bring prawns out to defrost.
- Cook noodles in boiling water according to packet instructions or until al dente. Drain and rinse.
- Add laksa paste to a saucepan along with coconut milk, 1 1/2 tin water, stock cube and 1 tbsp soy sauce. Simmer for 10 minutes.
- Cut tofu puffs into cubes. Cut broccoli into florets and slice stems. Add to laksa along with prawns to laksa for 3 minutes. Remove from heat.
- Wedge 1/2 lime. Squeeze juice from remaining lime into laksa and season with 1 tbsp sugar and more soy sauce if desired.
- Thinly slice chilli (see notes). Divide noodles among bowls. Ladle in laksa, prawns, tofu and broccoli. Top with bean shoots, chilli, fried shallots and lime wedges.
Cooking notes:
Remove the seeds from chilli for milder heat.
Remove the seeds from chilli for milder heat.
Want to make this at home? We used the Dinner Twist Prawn Laksa Essentials Bundle, Broccoli and Global Spices Chilli Flakes from the Dinner Twist Marketplace.
Poached Chicken Laksa
Ingredients :
serves 4-6
- 10-20g coriander
- 20g ginger
- 600g chicken breast fillets
- 1 stock cube
- 1 packet rice noodles
- 1 jar laksa paste
- 400ml coconut milk
- soy sauce (or tamari)
- 1 Lebanese cucumber
- 150g snow/sugar snap peas
- 250g bean shoots
- 1 red chilli or dried chilli flakes
- 1 lime
- sugar of choice
Method
- Roughly chop coriander roots and stems (reserve leaves). Roughly chop ginger. Add to a saucepan along with stock cube and chicken. Cover with 1 1/2 L water. Bring to a boil and simmer for 15-20 minutes until chicken is cooked through.
- Cook noodles in boiling water according to packet instructions or until al dente. Drain and rinse.
- Set chicken aside and strain stock. Reserve 2 cups stock for step 4 (see notes).
- Add laksa paste to a saucepan along with coconut milk, reserved stock and 1 tbsp soy sauce. Simmer for 10 minutes.
- Ribbon cucumber. Trim and slice peas and chilli. Toss with coriander leaves and bean shoots.
- Wedge 1/2 lime. Squeeze juice from remaining lime into laksa and season with 1 tbsp sugar and more soy sauce if desired.
- Shred or slice chicken. Divide noodles among bowls. Ladle in laksa. Top with chicken and tossed vegetables. Serve with lime wedges.
Cooking notes:
Any leftover stock can be frozen for soups, stews, risotto or brothy noodle dishes.
Any leftover stock can be frozen for soups, stews, risotto or brothy noodle dishes.
Want to make this at home? We used the Dinner Twist Prawn Laksa Essentials Bundle, Liberty Free-Range Chicken Breast Fillets and Raw Food Factory Coconut Sugar from the Dinner Twist Marketplace.
