Spicy Prawn Laksa

Spicy Prawn Laksa

A fragrant, fresh and filling dish, this Spicy Prawn Laksa will warm you up on even the coldest of nights.

Serves: 4 PRINT THIS


  • 100g laksa paste (we recommend Ayam Malaysian Laksa Paste)
  • 400ml coconut milk
  • 1½ cups vegetable stock
  • 250g firm tofu, sliced
  • 500g Dinko Spencer Gulf King Prawns (peeled)
  • 2 fresh chillies, sliced
  • 200g rice stick noodles
  • 100g bean sprouts
  • Coriander, to serve
  • Lime wedges, to serve


1 Cook rice noodles as per packet instructions. Drain and set aside.

2 Lightly fry tofu on medium heat. Set aside.

3 Heat a large non-stick saucepan over medium heat. Add tofu and lightly fry. Set aside.

4 Add laksa paste to pan and cook for 20-30 seconds, until aromatic. Add coconut milk and vegetable stock, stirring until mixed. Simmer for 3 minutes or until heated through and well combined.

5 Add Spencer Gulf King prawns and chilli and cook for 3 minutes or until cooked through.

6 Divide the noodles among serving bowls. Ladle laksa mixture over noodles, then top with beans, bean sprouts and coriander. Serve with lime wedges.


Tuna Steak

Dinko Bluefin Tuna steak portions will be cut at your request or can be purchased in pack sizes of 150-200g. The fish is frozen and fresh, so it is available to you any time of the year.

Bluefin Tuna loin

Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin. And because we use our innovative super freezing technology to lock in their ocean fresh flavour and quality, you can get this product all year round.


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