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Coconut Prawn laksa


  • Preheat oven to 200°C fan forced (220°C normal).
  • Roast the prawns in the oven until fragrant and they have turned a deep orange. Then shell the prawns, lightly smash and set aside, retaining the shells.
  • Fry the laksa paste in a wok (or large non-stick pan) for about 5-6 mins until it begins to separate. Stir in the tomato paste and then add the laksa, lime leaves, pandan leaf, lemongrass and sugar. Add the rice flour and water. Mix well and bring to the boil. Then add the prawn shells and coconut milk. Stir and simmer for about 45 mins until the sauce begins to separate. Season with lime juice, about 50 ml fish sauce to taste and the prawn meat. Then add the tofu and briefly cook.
  • To serve, mound the hot noodles in individual bowls and top with the laksa, eggs, chillies and coriander.
  • nb. 4 chicken eggs can be used instead of the quail eggs - quarter them once peeled.
  • Sam Wilkes - Raffles Hotel in Singapore


  • 500 gm prawns, whole
  • 150 gm laksa paste
  • 2 tbsp tomato paste
  • 1 bunch laksa leaves (if available)
  • 10 kaffir lime leaves
  • 1 fresh pandan leaf
  • 4 lemongrass stalks, bashed & cut into lengths
  • 75 gm shaved palm sugar (or soft brown sugar)
  • 2 tbsp rice flour
  • 500 ml water
  • 1 litre coconut milk
  • a good squeeze of fresh lime juice
  • 50 ml Asian fish sauce
  • 1 packet tofu, cut into squares
  • 1 packet rice noodles, cooked & drained
  • 6 quail eggs, soft boiled & then peeled
  • 2 small red chillies, sliced
  • 2 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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