Prawn laksa (Chef Degan)

Prawn laksa (Chef Degan)

5.0 4 ratings

Prep. 10min

Total 50min

4 portions

Ingredients

water
1800 g
pak choy
60 g
yellow noodles
250 g
quail eggs
8
fresh red chilli
25 g
dried chillies soaked to soften
6 - 7
vegetable oil
60 g
torch ginger flower cut in thin slices (see Tips)
45 g
curry powder
1 ¼ tsp
dried shrimp (ebi shrimp)
45 g
Indonesian yellow spice paste room temperature
60 g
coconut milk
60 g
sea salt adjust to taste
1 tsp
ground white pepper adjust to taste
½ tsp
white sugar
1 tsp
Chicken stock paste
1 tsp
raw tiger prawns (approx. 200 g)
4
firm tofu cut into pieces
60 g
lemon basil leaves (see Tips)
60 g
fried shallots
60 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1041.4 mg

Protein 24.6 g

Calories 2541.7 kJ / 607.5 kcal

Fat 27.9 g

Fibre 5.6 g

Saturated Fat 7.8 g

Carbohydrates 63.6 g

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