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DRY PRAWN LAKSA

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

57.887 g

Sodium (mg)

365.512 mg

Vitamin A (IU)

886.556 IU

Saturated Fat (g)

2.221 g

Energy (kcal)

389.63 kcal

Fat (g)

7.845 g

Trans Fat (g)

0.023 g

Salt (g)

0.915 g

Calcium (mg)

111.811 mg

Monounsaturated Fat (g)

2.98 g

Cholesterol (mg)

269.85 mg

Iron (mg)

5.478 mg

Vitamin C (mg)

80.663 mg

Fibre (g)

3.835 g

Sugars (g)

8.068 g

Protein (g)

21.756 g

Potassium (mg)

652.411 mg

Total

231.549 g

1462.047 mg

3546.222 IU

8.883 g

1558.52 kcal

31.379 g

0.09 g

3.66 g

447.243 mg

11.922 g

1079.4 mg

21.912 mg

322.653 mg

15.341 g

32.272 g

87.022 g

2609.645 mg

  • Paste
  • 8 dried red chillies, soaked
  • 2 tbsp dried shrimp
  • 6 shallots, peeled
  • 1 tbsp fresh galangal, peeled
  • 3 garlic cloves
  • 2 large lemongrass stalks, trimmed
  • 3 candlenuts
  • 1 tbsp belachan
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 200 g cooked rice noodles
  • 100 g fish cake, sliced
  • 6 tau pok puffs, thinly sliced
  • 50 g bean sprouts
  • 2 tbsp hoachi
  • 1 tbsp sliced laksa herb
  • 4 hard-boiled eggs, peeled
  • 20 cooked prawns
  • 1 Blend the paste in a food processor until you get a smooth paste.
  • 2 Saute in a pan for about 5mins or until the mixture is dry.
  • 3 Add the fishcake, tau pok, noodles and bean sprouts to cooked for about 2 mins.
  • 4 Season to taste with haochi.
  • 5 Garnish with the eggs, laksa herbs and prawns.