You are currently viewing Cooking Together Malaysian Recipes – Prawns; Curry Laksa;

Cooking Together Malaysian Recipes – Prawns; Curry Laksa;

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Savoury Prawns in Lettuce Leaves 

Main: Curry Laksa;

Dessert: Lemon Posset;

Savoury Prawns in Lettuce Leaves

Ingredients – Serves 2

  • 6 mediums sized prawns, minced finely
  • 1 tablespoon vegetable oil            
  • 2 garlic cloves, chopped
  • 1 teaspoon fresh ginger, chopped
  • ½ red capsicum, deseeded and finely diced
  • 2 water chestnuts, peeled and cut into small cube
  • 1 Tbsp oyster sauce       
  • 1 teaspoon Shaoxing wine
  • seasoning
  • 1 teaspoon salt, ¼ teaspoon white pepper
  • 1 tsp sesame oil
  • 2 sprig spring onions, chopped
  • 3 sprigs coriander leaf, chopped
  • 8 medium size leaves, baby gem


  1. On medium heat, place vegetable oil in a wok. Add in garlic and ginger and stir fry for a few seconds, followed by red capsicum and water chestnuts and continue frying for a few minutes
  1. Add in all the seasoning, continue frying for a few seconds.
  3. Then add prawns, stir and mix well.
  5. Finally add in spring onion and coriander leaves and sesame oil, give a quick toss and turn off the heat.
  7. Wash the lettuce leaves. Shake off any excess water and drain thoroughly on paper towels. Place the dry lettuce cups on a plate and spoon in some savory prawn mixture.

Curry Laksa

Ingredients – Serves 1

  • 2 Tbsp Oil
  • Laksa Paste
  • ½ Tbsp curry powder
  • ½  Tbsp chili paste
  • 1 Tbsp dried anchovies (optional)
  • 1 Tbsp dried shrimp (optional)
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 1 tsp tamarind sauce
  • 3 sprig vietnamese mint or normal mint
  • 2 tofu     
  • 4 medium size prawns
  • Sugar and salt to taste

Laksa Paste:

  • 1 lemongrass
  • 8 gm galangal
  • 10 gm ginger
  • 8 gm turmeric
  • 2 clove garlic
  • 1 shallot (about 70 g)
  • ½ tsp shrimp paste
  • 4 brazil nuts or any creamy nut

Ingredients to blanch/part garnish

  • 2 liter Water
  • 150 g noodles, wash lightly first
  • 40 g bean sprouts
  • 40 g long beans

Garnish Ingredients:

  • 1 hard boil egg
  • 1/2 red chili, slice finely
  • 1 calamansi or lime


  1. Preparations, chili paste, laksa paste, blanching and garnishing ingredients can be done earlier and set aside
  2. Heat oil in a sauce pan over medium-low heat
  3. Add laksa paste, slowly cooking them until aromatic, about 4 minutes
  4. Add curry powder and chili paste, continue cooking for another 4 minutes or until oil separates
  5. Add dried shrimp and anchovies, cook them for a few minutes
  6. Add chicken stock, bring it to a soft boil, about 4 minutes
  7. Add coconut milk, asam keeping, tofu puff, Vietnamese mint, mix gently, and cook for a couple of minutes
  8. Season with sugar and salt, continue to cook for a few minutes
  9. Then add prawns and cook for a couple of minutes
  10. Turn off the heat
  11. To serve, place blanch noodles scoop the laksa paste curry, top off with garnish ingredients

For the Laksa Paste

  1. Wash and soak anchovies and dried shrimp separately in hot water (to soften them)
  2. Chop and grind finely all Laksa Paste ingredients, leave aside.

Note:  Chili Paste – 20 pcs dried chilies:   Cut and boil to soften the chilies, then wash before grinding into paste.  Remove as much seeds as possible to have lesser spicy taste

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon


  1. Chop the lemongrass in half.
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  5. Take the pan off the heat and stir in the lemongrass.
  7. Strain this into a jug and leave to cool for 20minutes.
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  11. Refrigerate for 6 hours minimum.
  13. Serve with fruit and edible flowers

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