Malaysian Snapper and Prawn Laksa


Prep time: 15mins  

Cooking time: 35mins 

Serves 4 


  • 500g snapper fillets  
  • 10 king prawns uncooked  
  • 1 Jar Malaysian Laksa paste  
  • 1 can coconut cream 400ml  
  • 1 can coconut milk 400ml
  • 1 cup chicken or vegetable stock  
  • ¼ bunch coriander  
  • ½ Tbsp palm sugar or brown sugar 
  • ½ Tbsp fish sauce  
  • 100g puffed tofu  
  • 100g snow peas  
  • 250g vermicelli noodles  
  • 1 Tbsp sesame seed 
  • 1 lime  
  • 250g bean sprouts  



  1. Bring a full kettle of water to the boil. Place the noodles into a bowl and pour the boiling water over until the noodles are fully submerged. Let sit for 5mins then drain, set aside.  
  2. Cut the snapper fillet into 5 pieces. Peel the prawns if you wish and remove the vein that goes along the prawn. Alternatively, you can keep the tail on or you can also cook them whole, including the heads. 
  3. In a hot wok or a large saucepan, on high heat, drizzle some cooking oil and add the Malaysian Laksa paste. Cook for 2 mins while stirring and then add the coconut cream, coconut milk and the stock. Mix well and bring to the boil. 
  4. Turn down to medium, wash, pick and chop the coriander, reserving few sprigs for garnishing. Add the coriander into the pan along with the palm sugar, fish sauce, puffed tofu, and the prawns, cook for 15mins. 
  5. Prep the snow peas by removing the tops and the vein that goes along side, and add to the pan. In a seperate medium-size frying pan on high heat, drizzle some cooking oil, and once hot, add the snapper pieces and shallow fry for 2 mins on each side until golden brown 
  6. Check seasoning on the Laksa and serve hot with vermicelli noodles, snapper pieces, fresh lime and garnish with some coriander leaves and sesame seeds.