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Prawn laksa (Chef Degan)

Prawn laksa (Chef Degan)
5.0 4 ratings
Prep. 10 min
Total 50 min
4 portions
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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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