Fusion Recipe: Prawn Pancit Laksa

 

Prawn Pancit Laksa

Prawn Pancit Laksa brings together two of Southeast Asia's most cherished noodle traditions: the vibrant, savoury stir-fried comfort of Filipino Pancit and the aromatic, coconut-infused heat of Malaysian/Singaporean Laksa. By converting the traditional Laksa broth into a silky, reduced stir-fry glaze, the rice noodles absorb every bit of spice without turning soupy. Brightened by a distinctively Filipino calamansi-soy citrus finish and tossed with plump prawns, crisp vegetables, and fresh herbs, this dish delivers an electrifying balance of creamy, tangy, and savoury flavours.


Ingredients List

For the Noodle & Protein Base:

  • Rice Vermicelli (Bihon): 250 g (8.8 oz) dried rice vermicelli noodles
  • Fresh Prawns/Shrimp: 350 g (12 oz) large prawns, peeled and deveined (tails left on)
  • Vegetables:
    • 100 g (1/2 cup) shredded Savoy cabbage or Napa cabbage
    • 1 medium carrot, cut into fine matchsticks
    • 100 g (1 cup) fresh bean sprouts
    • 3 scallions (green onions), sliced into 3 cm batons
  • Garlic & Shallots: 4 cloves garlic (minced), 2 small Asian shallots (finely sliced)
  • Cooking Oil: 2.5 tbsp neutral cooking oil (avocado, peanut, or canola)

For the Creamy Soy-Calamansi Laksa Sauce:

  • Laksa Paste: 2–3 tbsp store-bought or homemade Laksa paste
  • Coconut Milk: 180 ml (3/4 cup) full-fat canned coconut milk
  • Soy Sauce: 2 tbsp light soy sauce (or Filipino Toyo)
  • Fresh Calamansi Juice: 2 tbsp freshly squeezed calamansi juice (or equal parts lime juice and orange juice)
  • Fish Sauce: 1 tbsp premium fish sauce (Patis)
  • Brown Sugar: 1 tsp palm sugar or light brown sugar
  • Stock: 120 ml (1/2 cup) prawn stock (made from boiled prawn heads/shells) or unsalted chicken stock

Garnish:

  • Fresh cilantro leaves and sliced red chilies
  • Calamansi halves for squeezing at the table
  • Fried shallots (optional)

Step-by-Step Cooking Instructions

Step 1: Prep the Noodles & Sauce

  1. Soak Noodles: Submerge the rice vermicelli in room-temperature water for 10 to 12 minutes until softened but pliable. Drain thoroughly and set aside.
  2. Whisk Sauce: In a bowl, whisk together the Laksa paste, coconut milk, light soy sauce, fresh calamansi juice, fish sauce, brown sugar, and prawn stock until smooth.

Step 2: Sear the Prawns

  1. Heat 1 tbsp of cooking oil in a large wok or high-sided skillet over medium-high heat.
  2. Add the prawns in a single layer and sear for 1 to 2 minutes per side until opaque and lightly pink. Remove from the wok immediately to prevent overcooking and set aside on a plate.

Step 3: Stir-Fry Aromatics & Vegetables

  1. Add the remaining 1.5 tbsp of oil to the same wok over medium heat.
  2. Add minced garlic and sliced shallots; stir-fry for 1 minute until fragrant and golden.
  3. Toss in the shredded cabbage and carrot matchsticks. Stir-fry for 1.5 to 2 minutes until crisp-tender.

Step 4: Combine, Reduce & Toss

  1. Pour the prepared Soy-Calamansi Laksa sauce into the wok with the vegetables and bring to a rapid simmer over medium-high heat.
  2. Add the drained rice vermicelli noodles directly into the simmering sauce. Using tongs, continuously toss and lift the noodles for 3 to 4 minutes, allowing them to absorb the rich, creamy sauce completely.
  3. When the sauce has reduced to a silky coating on the noodles, fold the seared prawns, bean sprouts, and scallions back into the wok. Toss gently for 1 minute to heat through.

Step 5: Plate & Serve

  1. Transfer the glowing, spice-coated noodles to a serving platter.
  2. Garnish generously with fresh cilantro, sliced red chilies, fried shallots, and fresh calamansi halves. Serve hot.

Pro Tips for Success

  • Don't Boil the Noodles: Soaking rice vermicelli in room-temperature water rather than boiling water ensures they absorb the flavour-rich Laksa-soy glaze in the wok without becoming mushy or breaking into tiny pieces.
  • Calamansi Timing: Stirring half the calamansi juice into the cooked sauce and squeezing fresh juice over the finished dish preserves its bright, zesty citrus aromatics without degrading from prolonged high heat.
  • Rich Shell Stock: Don't throw away the prawn shells! Quickly simmer the shells in 150 ml of water for 10 minutes, strain, and use as your stock liquid for an extra layer of deep seafood savouriness.
  • Wok Heat Management: Maintain a medium-high temperature when tossing the noodles so the coconut milk emulsifies into a smooth coating rather than separating into oil.






Popular posts from this blog

Fusion Recipe: Curry Puff Profiteroles

Image
  Th e Curry Puff Profiterole is a playful, sophisticated fusion of French pastry technique and Malaysian street food soul. Traditional curry puffs use a heavy, flaky shortcrust, but this version utilises light, airy choux pastry ( profiteroles ) as the vessel. By swapping deep-frying for baking, we create a delicate crunch that feels indulgent but contains significantly less oil. Filled with a fragrant, spicy potato and chicken (or lentil) dry curry , these bite-sized gems offer a burst of turmeric and cumin in every light-as-air mouthful. It’s an elegant, health-conscious appetiser that brings the heat of Southeast Asia to a classic Parisian form. Ingredients For the Choux: 1/2 cup water, 4 tbsp butter, 1/2 cup all-purpose flour (or whole-wheat pastry flour ), 2 eggs. For the Curry Filling: 1 cup finely diced potatoes (steamed), 1/2 cup minced chicken or cooked lentils , 1 tbsp curry powder, 1/2 diced onion, 1 tsp ginger-garlic paste . Optional: 1 hard-boiled egg, finely...
Read more

Air Fryer Bread Tiger Skin

Image
  Air Fryer Soft Bread Tiger Skin This recipe combines the convenience of an air fryer with the delightful texture of tiger bread, featuring a soft interior and a crackled, flavourful crust. Yields: 1 loaf Prep time: 30 minutes (plus rising time) Cook time: 25-30 minutes Ingredients: For the Dough: 300g (2 1/2 cups) strong bread flour 7g (2 1/4 tsp) instant yeast 1 tsp sugar 1 tsp salt 200ml (3/4 cup + 2 tbsp) warm milk 2 tbsp unsalted butter, melted For the Tiger Skin Topping: 50g (1/3 cup) rice flour 1 tsp sugar 1/4 tsp salt 1 tsp instant yeast 1 tbsp sesame oil 50-60ml (3-4 tbsp) warm water Equipment: Air fryer Mixing bowls Measuring cups and spoons Parchment paper Instructions: 1. Prepare the Dough: In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Add the warm milk and melted butter. Mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cove...
Read more

Air Fryer Apple Tart with Salted Plum Sprinkle

Image
  Air Fryer Apple Tart with Salted Plum Sprinkle This recipe offers a delightful twist on a classic apple tart by using the convenience of an air fryer and a unique salty-sweet topping made from Chinese salted plums. The warm, spiced apples contrast beautifully with the tangy and slightly savoury plum powder. Yields: 4 small tarts Prep time: 20 minutes Cook time: 15-20 minutes Ingredients: For the Apple Filling: 2 medium apples (such as Fuji, Gala, or Honey-crisp), peeled, cored, and thinly sliced 2 tablespoons unsalted butter, melted 2 tablespoons light brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 tablespoon lemon juice For the Tart Base: 1 sheet (about 13x9 inches) frozen puff pastry, thawed according to package directions For the Salted Plum Sprinkle: 3 fresh Chinese salted plums (Li Hing Mui) Equipment: Air fryer Small oven-safe ramekins or tartlet moulds (about 4 inches in diameter) Sharp knife Cutting board Small mixing bowl Fork ...
Read more