Steamed Prawns with Vegetable Noodles & Laksa sauce

Held in Carrol Boyes Homeware

Recipes by Reuben Riffel


For the noodles:

  • 2 large carrots, peeled

  • 1 large beet, peeled

  • 1 celeriac, peeled

  • 1 large turnip, peeled

Use a sheeter to cut the vegetables into thin flat sheets. Use a knife to trim the sides, squared off and keep, the offcuts for another dish.
Keep the sheets separate until ready to cook.

For the Laksa paste:

1/2 onion chopped

  • 2 cloves garlic, chopped
1 lime rind and juice only

  • 3 red chillies seeds removed, chopped

  • 1 tsp pickled ginger

  • 2 stalks lemongrass ground fine

  • 2 tsp shrimp paste, fry roast in the oven until fragrant

  • 1 tsp ground coriander
1/2 teaspoon ground turmeric

  • 50 ml oil

  • Blend to a fine paste
For the sauce 
  • 1 sachet of fish stock

  • 1 sachet chicken stock
500ml water

  • 1 can coconut cream

  • Palm sugar to taste

  • Lime juice to taste

  • Thai fish sauce to taste

  • Add together 3/4 of laksa paste with the stock, water and coconut milk and allow to cook down by a 1/3. Add the palm sugar, Thai fish sauce and lime juice to balance the flavour.
For the prawns
  • Peel 6 large prawns, deveined

  • 1 cup fresh coriander
  • Salt and pepper

Dressing Mixture

  • 1 tbsp soya sauce

  • 1 tbsp mirin

  • 1 tbsp oyster sauce

  • 1 teaspoon toasted sesame oil

  • 1 tbsp pickled ginger juice

  • 1 teaspoon honey
Blend together

  • Edamame

  • Cashews

  • Sprouts

  • Fresh coriander

  • Chilli threads

To finish: 

  1. Steam the seasoned prawns in the Carrol Boyes steamer for 3-4 minutes 
  2. Blanch the veg noodles in salted boiling water for 30 seconds.

  3. Drain and add into a pot, cook until water evaporates, remove from the heat and add some of the soy dressing.

  4. Heat laksa in a small Carrol Boyes pot

  5. Spoon hot laksa at the bottom of a Carrol Boyes wide soup bowl.

  6. Top with the noodles and then finish off with the prawns.

  7. Garnish with warm edamame, cashews, sprouts and coriander.