Dry Prawn and Tofu Laksa Goreng

Laksa is one of Singapore’s most popular dish. I love laksa. Actually, I love anything with coconut milk and laksa happens to be one of them. The problem with laksa bought from outside is that they normally overload them with coconut milk (fats) on top of all the other artificial ingredients like salt and sugar and who knows, MSG?

So I decided to make one, put in some extra protein, add in more fibre loaded veggies and voila! Mother will be proud.

I used light coconut milk in this recipe. You can opt for the full fat ones, just make sure the ingredients do not contain anything you can’t pronounce. That’s the safest way to know if it’s natural or pretending to be natural. #naughty

I made this for meal prep because it’s Ramadan and I’m spending my evenings at Bazaar Geylang. But you can definitely serve it hot.

Give it a go and shout me out and tell me how it tastes like! 🙂

Dry Prawn and Tofu Laksa Goreng Meal Prep

Serves – 4
Time needed – 30 mins
Cost – ~$3.05 per serve

Here’s what you need:

• 1 of each coloured capsicum, sliced
• A bunch of laksa leaves
• 1/2 cup natural coconut milk
• 300g prawns
• 200g tau kwa, cubed
• 1 tbsp honey

For the paste

• 1/2 onion, sliced
• 2cm galangal, chopped
• 2cm fresh turmeric, chopped
• 2 lemongrass, chopped finely
• 1 tsp cumin
• 1 tsp paprika
• 2 tsp coriander powder
• 1/2 cup water
• 8-10 dried chillies
• 1 tbsp dried prawns
• 2 tbsp extra virgin olive oil
• 1 cm cubed belachan
• 400g laksa noodles cooked

For garnishing

• Beansprouts
• Lime wedges

Here’s how you do it:

1. Firstly, soak dried chillies and prawns in boiling water for 20 mins.
2. While waiting for that, prepare all paste ingredients. We’ll be blending the paste ingredients first with the belachan, followed by the drained dried chillies and prawns and finally the oil.
3. Heat non-stick wok. Saute paste until fragrant.
4. Add prawns and tofu and stir fry for about two mins. Cover for a min for the paste to really soak in.
5. Toss in laksa leaves and water and stir-fry.
6. Toss in cooked laksa noodles. Stir fry for 2 mins.
7. Toss in capsicum and stir fry briefly. You don’t want to overcook this.
8. Finally add in honey and coconut milk and give it a final stir.
9. Remove from heat and garnish. Pack in four containers for your meal prep or serve hot. MMM.

How much this costs:

*Keep in mind that this numbers are a rough guide. It depends on where you buy it and when. At the end of the day it’s possible to eat healthy without breaking the bank. Also, ~ denotes the items that should already be in your pantry for a long time or it’s a very small amount. I’ve also added $0.50 to the final amount for all the ~ items.

• 1 of each coloured capsicum, sliced – $3.15
• A bunch of laksa leaves – $0.10
• 1/2 cup natural coconut milk – $0.50
• 300g prawns – $5.00
• 200g tau kwa, cubed – $0.40
• 1 tbsp honey – $0.20

For the paste

• 1/2 onion, sliced ~
• 2cm galangal, chopped ~
• 2cm fresh turmeric, chopped ~
• 2 lemongrass, chopped finely ~
• 1 tsp cumin ~
• 1 tsp paprika ~
• 2 tsp coriander powder ~
• 1/2 cup water
• 8-10 dried chillies ~
• 1 tbsp dried prawns – $0.40
• 2 tbsp extra virgin olive oil – $0.80
• 1 cm cubed belachan ~
• 400g laksa noodles cooked – $1.10

For garnishing

• Beansprouts ~
• Lime wedges ~

Total price = ~ $12.15
Price per serve = ~ $3.05