There are as many different versions of laksa as there are cooks, every Singaporean and Malaysian adds their own spin and there are distinct regional variations. Not all laksas contain coconut milk, but laksa lemak always does. Laksa lemak originated around the Straits of Malacca and lemak, meaning ‘creamy’ in Malay, indicates the rich coconut milk-based soup best known in Australia and Singapore. It’s a great base for seafood, like this prawn laksa lemak. Any crustacean works well, including bugs, rock lobster and marron. You could also use large chunks of thick fish; they may fall apart a little once they’re cooked but it’ll still taste delicious. I always have a jar of Ayam laksa paste in the pantry for times when I don’t feel like making my own, it’s a great quality short-cut. Regardless of the seafood or paste you use, laksa lemak is perfect with a glass of Golden Child Manic Monday pinot noir from the Adelaide Hills. See the video below for tips on storing prawns for maximum freshness.
Serves 2
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