Reviews Add Rating & Review
Back to Malaysian Prawn and Coconut Laksa with Rice Vermicelli All Reviews for Malaysian Prawn and Coconut Laksa with Rice Vermicelli - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Malaysian Prawn and Coconut Laksa with Rice Vermicelli Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 teaspoon whole black peppercorns, coarsely ground 1 teaspoon whole coriander seeds, coarsely ground 2 fresh lemongrass stalks, bottom 5 inches only, chopped 6 fresh or frozen kaffir lime leaves, shredded, or 1 teaspoon finely grated lime zest 1 piece (2 inches) peeled fresh ginger, coarsely chopped 4 shallots, coarsely chopped, plus more sliced for serving 4 garlic cloves, coarsely chopped 4 small fresh Thai chiles 3 large dried mild red chiles, seeded and soaked until soft 10 ounces rice vermicelli or other thin rice noodles 1/3 cup unsalted peanuts, coarsely ground 3 tablespoons vegetable oil 2 tablespoons Asian fish sauce 2 cans (14 ounces each) coconut milk 1 3/4 cups homemade or low-sodium store-bought chicken, fish, or vegetable stock 12 prawns or jumbo shrimp, peeled and deveined, tail left intact Juice of 1 lime 1 bunch fresh dill, coarsely chopped
Gallery Malaysian Prawn and Coconut Laksa with Rice Vermicelli
Recipe Summary Servings: 6
Gallery
Malaysian Prawn and Coconut Laksa with Rice Vermicelli
Malaysian Prawn and Coconut Laksa with Rice Vermicelli
Malaysian Prawn and Coconut Laksa with Rice Vermicelli
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 teaspoon whole black peppercorns, coarsely ground 1 teaspoon whole coriander seeds, coarsely ground 2 fresh lemongrass stalks, bottom 5 inches only, chopped 6 fresh or frozen kaffir lime leaves, shredded, or 1 teaspoon finely grated lime zest 1 piece (2 inches) peeled fresh ginger, coarsely chopped 4 shallots, coarsely chopped, plus more sliced for serving 4 garlic cloves, coarsely chopped 4 small fresh Thai chiles 3 large dried mild red chiles, seeded and soaked until soft 10 ounces rice vermicelli or other thin rice noodles 1/3 cup unsalted peanuts, coarsely ground 3 tablespoons vegetable oil 2 tablespoons Asian fish sauce 2 cans (14 ounces each) coconut milk 1 3/4 cups homemade or low-sodium store-bought chicken, fish, or vegetable stock 12 prawns or jumbo shrimp, peeled and deveined, tail left intact Juice of 1 lime 1 bunch fresh dill, coarsely chopped
Directions
Working in batches, pound peppercorns, coriander seeds, lemongrass, and lime leaves with a mortar and pestle until beginning to break down. Add ginger, shallots, garlic, and chiles; pound until a coarse paste forms. Alternatively, pulse ingredients in a food processor.
Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 3 minutes. Drain.
Heat a wok or large pan over medium-high heat. Add peanuts; cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add oil; heat until hot but not smoking. Add peppercorn paste; cook, stirring constantly, until fragrant and darkened, 1 to 2 minutes.
Add fish sauce, coconut milk, and stock; bring to a simmer, and cook, stirring occasionally, about 5 minutes. Add prawns; cook, stirring occasionally, until prawns are cooked through, 3 to 7 minutes. Stir in lime juice, noodles, and half of the dill. Divide among 6 serving bowls. Serve with remaining dill and sliced shallot, cucumber, chiles, and scallions.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Malaysian Prawn and Coconut Laksa with Rice Vermicelli
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Malaysian Prawn and Coconut Laksa with Rice Vermicelli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
