Oriental-style prawn laksa

Oriental-style prawn laksa

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  • 4 to 6
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 1 hour
  • Villiera Riesling 2011


  • 500 g prawn shells (reserve the meat)
  • 1 stalk lemongrass, finely chopped
  • 2 cloves garlic
  • 1 4cm piece ginger, finely chopped
  • 1 lime leaf, finely chopped
  • 7 T oil
  • 3 T tom yum paste
  • 1 orange, juiced and squeezed
  • 1 1/4 cups white wine
  • 2 cups fish or shellfish stock
  • 2 cups coconut milk or cream
  • Coriander leaves, torn

Cooking Instructions

Preheat the oven to 200°C.

Arrange the prawn shells on a baking tray and place in the oven for 30 to 45 minutes to caramelise.

Place the lemongrass, garlic, ginger and lime leaf in a saucepan and sauté in 5 T oil over a medium heat for 5 minutes, or until fragrant.

Add the tom yum paste and stir until incorporated. Add the orange juice and zest, wine and prawn shells.

Simmer until most of the liquid has evaporated. 3 Add the stock and reduce by threequarters, about 5 minutes. Reduce the heat and add the coconut milk or cream. Simmer gently for 10 minutes.

Sauté the prawn meat in a pan in 2 T oil over a medium to high heat until golden and cooked through.

Strain the soup through a sieve, then add the coriander leaves and cooked prawn meat and serve immediately.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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