Olivia Andrews’ prawn and squid laksa

Olivia Andrews’ prawn and squid laksa combines fresh seafood, vibrant herbs in a rich, creamy coconut broth. Maximum flavour for minimum fuss.

Prawn and squid laksa. Picture: Steve Brown

As we become increasingly aware of the vital role a nutritious diet based on whole foods plays in maintaining good health, we’re demanding more from our everyday meals.

We want a way to cook and eat that fulfils all our criteria: tasty, healthy, affordable, convenient, and comforting.

Slow cooking whole, unprocessed foods – whether in the slow cooker, on the stove top or in a low oven – turns out to be the perfect way to make healthy, home-cooked food with maximum flavour and minimum fuss. This deeply satisfying laksa will tick the box.

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Prawn and Squid Laksa

3 tablespoons grapeseed or rice bran oil


12 raw prawns, peeled, deveined, tails left intact, heads and shells reserved 


2 x 270ml tins coconut milk


500ml (2 cups) chicken stock


500g squid tubes, cut into bite-sized pieces, scored


400g vermicelli noodles


Handful of broccolini, cut into 5cm lengths

150g tofu puffs, halved diagonally, optional

bean sprouts, coriander sprigs, Vietnamese mint leaves, crispy fried shallots and lime wedges, to serve

Laksa paste


1 tablespoon finely chopped galangal or ginger


1 lemongrass stem, tough outer stems removed, white part only, chopped


4 long red chillies, coarsely chopped


4 garlic cloves, coarsely chopped


1 tablespoon finely grated fresh turmeric or 2 teaspoons ground turmeric


6 red shallots, coarsely chopped


2 tablespoons candlenuts or macadamia nuts, coarsely grated


20g shrimp paste, wrapped in foil and toasted in a dry frying pan until fragrant


1 tablespoon ground coriander


30g palm sugar, coarsely grated, or brown sugar

In the slow cooker

To make the laksa paste, process all the ingredients in a food processor until smooth.

Heat the oil in a large frying pan over high heat. Cook the prawn heads and shells for 5 minutes until they turn red, pushing down on them with the back of a wooden spoon. Remove with a slotted spoon and discard. Reduce the heat to medium, add the laksa paste and cook for 6-8 minutes until fragrant, stirring regularly. Stir in the coconut milk and cook for 3 minutes until the oil separates. Transfer to the slow cooker, along with the stock, squid and 500ml (2 cups) of water. Cook on low for 3 hours.

Meanwhile, prepare the noodles according to the packet instructions.

Add the prawns, broccolini and tofu puffs, if using, to the slow cooker and cook for a further 10–15 minutes until cooked through.

Serve with the noodles, bean sprouts, coriander sprigs, Vietnamese mint, crispy fried shallots and lime wedges.

On the stovetop

To make the laksa paste, process all the ingredients in a food processor until smooth.

Heat the oil in a large frying pan over high heat. Cook the prawn heads and shells for 5 minutes until they turn red, pushing down on them with the back of a wooden spoon. Remove with a slotted spoon and discard. Reduce the heat to medium, add the laksa paste and cook for 6-8 minutes until fragrant, stirring regularly. Stir in the coconut milk and cook for 3 minutes until the oil separates. Add the stock and 750ml (3 cups) of water. Bring to the boil, then reduce the heat to low. Add the squid and cook for 45 minutes until tender. Add more water if necessary.

Meanwhile, prepare the noodles according to the packet instructions.

Add the prawns, broccolini and tofu puffs, if using, to the pan and cook for 5 minutes until cooked through.

Serve with the noodles, bean sprouts, coriander sprigs, Vietnamese mint, crispy fried shallots and lime wedges.

Serves 4

This is an edited extract from Slow Cooking by Olivia Andrews, pictured below (Murdoch Books, $29.99). Photography by Steve Brown