Step 1 of 5
Katong laksa
Peel the prawns and keep the shells and heads. Fry the shells in a tablespoon of oil in a stockpot until pink and fragrant, add the water and simmer 20 minutes. Strain and keep hot.
Tip: Press the heads with a spoon before straining. That is where the flavour is.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Katong laksa take?
1 hr 15 min all in — 30 min prep, 45 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Shellfish, Fish, Tree nuts, Eggs, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Blender, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much fish sauce?
1 tbsp of Fish sauce.
What can I use instead?
Shrimp paste → 2 tbsp fish sauce. Thinner, less funk, but the gravy still works. Fresh coconut milk → Tinned coconut milk. Standard at home. Do not boil it hard or it splits.
What should I watch for?
This step is the whole dish. Underfried paste tastes of raw shallot.
Any tips from this recipe?
Chinese grocers sell thick fresh laksa noodles in the chiller; failing that, use the thickest dried rice noodles you can find. A spoon of dried shrimp soaked and blended into the paste adds the stall depth. The gravy improves overnight. Reheat gently and add the seafood fresh.
Can I prepare this ahead?
The gravy improves overnight. Reheat gently and add the seafood fresh.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.