Fusion foods are always right up my alley and this Tiger Prawn Laksa Pasta is a classic textbook example of how fusion foods will always have the right kicks. My inspiration for this comes from a local Singaporean cafe which has discontinued this favourite dish of mine. Undeterred, I got to the kitchen to make my own rendition, and it is certainly worth every bite!

For starters, perhaps let us start with what’s even a Laksa. Laksa is a popular spicy noodle dish in Southeast Asia, with a rich coconut curry broth and comes with fish cake, tofu puffs (tau pok) and cockles. As such, it is important for me to capture these flavours in my Tiger Prawn Laksa Pasta.

In order to make this, I created a rich, concentrated laksa base from ready-made laksa paste, accompanied with coconut milk. Thereafter, simply coat your cooked pasta noodles with this sauce, add in your preferred cheeses and seasoning, and not forgetting the most important laksa leaves. The laksa leaves or Vietnamese coriander, adds a lemony, spicy and tangy touch to the dish to complete it.

By the way, it is important to season the various components including the tiger prawns that you are using! As such and to give the fullest flavours to the dish, I prepared by tiger prawns with garlic butter which is so creamy and savoury.

In all, this recipe is pretty straightforward and can be made for a gathering or party. Your friends and family will certainly thank you for it, and if you’re in doubt, make sure to watch the recipe video guide! By the way, I got my ingredients from GrabMart Grocer for all its convenience – something for you to consider too!

Without further ado, the recipe.

Tiger Prawn Laksa Pasta Recipe
by Javier Tan December-09-2024

This Tiger Prawn Laksa Pasta Recipe will produce a savoury and flavourful fusion dish with all the right kicks. Enjoy the best of both worlds!

Ingredients (Serves 2, Multiply Accordingly)

  • 1 and 1/2 Cup Pasta Noodles of Choice
  • Approx 2 Tbspns or 25g of Butter
  • 2 Cloves of Garlic, Finely Sliced
  • 8 Tiger Prawns, Peeled and Deveined
  • (Approx 1/3 Cup) 80g Laksa Paste, Ready Made
  • (Approx 3 Tbspns) 40ml – 45ml of Coconut Milk
  • 1/3 Cup of Mozzarella Cheese
  • Laksa Leaves, finely chopped, to taste
  • Chilli and other seasonings, to taste

Instructions

  1. Firstly, boil pasta in salted water till al dente (based on packaging instructions). Drain, with just a little bit of pasta water left, and set aside to cool
  2. At medium-low heat and using a frying pan, melt the butter and saute the garlic until light brown.
  3. Then, add in the prawns and cook each side until fully pink, making sure to season at each side. Set aside the garlic and prawns on a smaller plate.
  4. In the same frying pan, heat up the laksa paste for a minute to loosen before mixing in the coconut milk. You can throw in chillis here for an extra kick!
  5. Then, throw in the pasta noodles, cheese, garlic, prawns and laksa leaves and stir everything together until all the cheese have fully melted.
  6. Serve and enjoy – I garnish with even more laksa leaves!

Details

  • Prep time: 20 mins
  • Cook time: 30 mins
  • Total time: 50 mins
  • Yield: 2 Servings of the most delicious Tiger Prawn Laksa Pasta

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve warm once fully cooked, best eaten on the day itself! Else, you can store it in the refrigerator for up to 3 days, making sure to heat up before serving again.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
Bakeomaniac, Javier Tan!