Slow Cooker Prawn Laksa
A slow cooker adaptation of the popular Malay Laksa which is just as good as the original. Make it your own, add a mix of your favorite seafood in addition to those prawns.
Servings: 6 people
Ingredients
- 500 Grams Prawns
- 500 Grams Fresh Egg Noodles
- 1 Liter Clam Stock
- 2 Cups Coconut Milk
- 4 Tablespoons Laksa Paste
- 1 Stalks Lemongrass
- 2 Tablespoons Fish Sauce
- 1 Piece Lime cut into wedges
- 1 Bunch Vietnamese Coriander
Instructions
- Shell prawns. Reserve shells and heads.
- Heat oil in a pan. Roast prawn heads and shells.
- Add laksa paste and roast for another minute.
- Add in clam stock and bring to a boil.
- Transfer to slow cooker and add coconut milk, lemongrass, and fish sauce.
- Cook on low for 6 hours.
- Adjust cooker to high heat setting.
- Add prawns and cook for 15-20 minutes.
- Strain out prawn shells.
- Blanch egg noodles in boiling water.
- Serve broth and prawns over fresh egg noodles.
- Top with fresh coriander leaves.
- Serve with wedges of lime on the side.