• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer

Grace Cheetham

  • Home
  • About
  • Blog
  • Recipes
    • Breakfasts
    • Lunches
    • Teas/Snacks
    • Dinners
    • Sides
    • Desserts
  • Ingredients
    • Dairy-Free
    • Flours
    • Grains
    • Oils
    • Pasta & Noodles
    • Store Cupboards
    • Sugars
  • Diets
    • Elimination Diet
    • Rotation Diet
    • Food Families
  • Restaurants
  • Stockists
  • Organisations
  • Contact

Gluten-free and Dairy-Free Prawn Laksa

May 20, 2011 by jason 2 Comments

gluten-free_dairy-free_prawn_laksa

gluten-free_dairy-free_prawn_laksa

This is show-stopper of a meal – with a wonderful blend of tastes and aromas – and very beautiful.

Laksa recipes can differ hugely – and I’ve made my version with far more peanuts than any laksa I’ve ever eaten. I think it gives it a wonderfully nutty base to the fiery tastes. Don’t be put off by the idea of making your own paste – it’s actually amazingly quick and easy. You simply put the ingredients in a mini-blender or mini-food processor and whiz – and you have a beautifully fresh, aromatic paste which is worlds away from the ready-made pastes you can buy.

* gluten-free, wheat-free, dairy-free, egg-free, seed-free

5 from 1 reviews
Gluten-free and Dairy-Free Prawn Laksa
 
Print
Prep time
15 mins
Cooking time
20 mins
Total time
35 mins
 
Author: Grace Cheetham
Recipe type: Lunches
Serves: 4
Ingredients
  • 250ml/9fl oz/1 cup olive oil or rapeseed oil
  • 2 shallots, finely sliced
  • 150g/5½oz/1 cup unsalted peanuts
  • 1 tbsp olive oil
  • 750ml/26fl oz/3 cups coconut cream
  • 500ml/17fl oz/2 cups stock made from gluten-, yeast- and dairy-free stock powder
  • 4 tbsp Thai fish sauce
  • 200g/7oz rice noodles
  • 100g/3½oz beansprouts
  • 250g/9oz cooked large, king prawns
  • 1 large handful coriander leaves, chopped
  • 1 handful mint leaves, chopped
  • 1 red chilli, finely chopped, to serve
  • 2 spring onions, white part finely sliced, to serve
  • 2 limes, quartered, to serve
  • Paste:
  • 2 large red chillies, halved
  • 3 sticks lemongrass, cut into thirds
  • 3 garlic cloves
  • 2.5cm/1in piece root ginger, peeled
  • 4 shallots, quartered
  • 2 tsp turmeric
  • 2 tsp shrimp paste
  • 1 tbsp agave syrup
  • 1 tbsp olive oil
Method
  1. Pour the oil into a small saucepan and heat over a medium-high heat until hot. Add the sliced shallots and fry for 5–6 minutes until golden brown. Remove with a slotted spoon and put on kitchen paper.
  2. Heat a wok over a medium-high heat until hot. Add the peanuts and dry-fry for 3–4 minutes until starting to turn brown, stirring frequently. Remove from the pan, put into the bowl of a mini-blender and process until finely chopped. Remove and leave to one side.
  3. Put the ingredients for the paste into the bowl of the mini-blender or mini-food processor and blend thoroughly until the mixture becomes a paste.
  4. Pour the oil into the wok and heat over a medium heat until hot. Add the paste and stir in the chopped peanuts. Fry for 2–3 minutes, stirring frequently. Pour in the coconut cream, stock and fish sauce and stir well, whisking if necessary, to mix the coconut cream in thoroughly. Bring to the boil and simmer for 2 minutes.
  5. Meanwhile, put the rice noodles in a large, heatproof bowl, cover with boiling water and leave to stand for 5 minutes until soft. Tip into a colander and rinse well under cold running water.
  6. Add the rice noodles to the wok, along with the beansprouts and prawns, stir in thoroughly and cook for 2 minutes. Sprinkle in the coriander and mint and stir in gently. Serve immediately with the chopped chilli, spring onions and fried shallots sprinkled over, and served with lime quarters.
3.2.2929

 

 

You may also like...

  • Gluten-Free & Dairy-Free Thai Prawn CurryGluten-Free & Dairy-Free Thai Prawn Curry
  • Gluten-Free & Dairy-Free Pad ThaiGluten-Free & Dairy-Free Pad Thai
  • Gluten-Free & Dairy-Free Green Chicken KebabsGluten-Free & Dairy-Free Green Chicken Kebabs
  • Gluten-Free & Dairy-Free Thai Pumpkin SoupGluten-Free & Dairy-Free Thai Pumpkin Soup

Filed Under: Entertaining, Lunches Tagged With: agave syrup, beansprouts, chilli, coconut cream, coriander, dairy-free, garlic, ginger, gluten-free, laksa, lemongrass, lime, mint, peanuts, prawns, rice noodles, shallots, shrimp paste, thai fish sauce, turmeric

Previous Post: « Gluten-Free & Dairy-Free in Barcelona and Canoves
Next Post: Review of Simply Gluten-Free & Dairy-Free in Waitrose Weekend »

Reader Interactions

Comments

  1. boeddhamum

    May 27, 2011 at 2:21 pm

    this laksa looks heavenly!!
    I love your blog too,

    grtz, Linda

    Reply
    • gracecheetham

      May 29, 2011 at 2:28 pm

      Hi Linda, lovely to hear from you again! I love your idea of home-made Limoncello that you’ve just done on your blog. You can get gluten-free vodka easily – Smirnoff vodkas are made from corn, not wheat, and there are a few vodkas that are apparently still made from potatoes, as well as a couple of vodkas made from grapes. Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

Endorsements

Secondary Sidebar

Recent Posts

  • Gluten Free & Dairy Free Peach & Pistachio Tarte Tatin

    Gluten Free & Dairy Free Peach & Pistachio Tarte Tatin

  • Gluten Free & Dairy Free Beef Wellington

    Gluten Free & Dairy Free Beef Wellington

  • Gluten Free & Dairy Free Chocolate & Beetroot Cake

    Gluten Free & Dairy Free Chocolate & Beetroot Cake

  • Gluten Free & Dairy Free Lemon Tart

    Gluten Free & Dairy Free Lemon Tart

  • My new book is in the top 3 of The Independent’s Top 10 Best Gluten-Free Cookbooks!

    My new book is in the top 3 of The Independent’s Top 10 Best Gluten-Free Cookbooks!

  • My New Book, The Ultimate Gluten Free, Dairy Free Collection

    My New Book, The Ultimate Gluten Free, Dairy Free Collection

  • Easy Gluten-Free & Dairy-Free Carrot & Sweet Potato Soup

    Easy Gluten-Free & Dairy-Free Carrot & Sweet Potato Soup

  • Gluten-Free & Dairy-Free Smoked Salmon Pate

    Gluten-Free & Dairy-Free Smoked Salmon Pate

  • Gluten-Free & Dairy-Free Detox Watercress & Sweet Potato Soup

    Gluten-Free & Dairy-Free Detox Watercress & Sweet Potato Soup

  • Gluten-Free & Dairy-Free Cherry Pie

    Gluten-Free & Dairy-Free Cherry Pie

Footer

footer

  • Recipe Notes
  • Disclaimer
  • Credits
  • ‎
  • Privacy Policy
  • Terms & Conditions

Copyright © 2023 Grace Cheetham on the Foodie Pro Theme