HomeCookin: Sriracha shrimp Laksa w shiitakes, cilantro & basil. Added homemade roasted shrimp oil to the broth! Hot damn!
Prawn oil: (peel and set aside the shells of your shrimp) In a hot pan, saute the shrimp shells until pink. Add some extra oil and keep flipping in pan so the shells are crispy.
I added a dried red chilli, some garlic and some ginger for flavor as well.
Once the shells are crisp, turn the heat way down to almost off and then the oil simmer.
Drain out the oils and reserve shells.
**Marinate the shrimp/prawns in 1 tbsp Sriracha & 1 tsp soy sauce. Season with lots of pepper.
* I must say we ended up eating ALL the crispy shrimp shells. Holy Yum.
In a pot saute half a large chopped onion, 1 tsp chopped ginger, 2 large twigs of pounded lemongrass, 2 large crushed garlic cloves and 2 dried red chilis until fragrant.
Add 2 heaped tbsp of red chili/curry paste and stir through. Add one can coconut milk.
Stir through and simmer.
In a sauce pan, saute 1 cup chopped shitake mushrooms until brown. Season with salt and pepper and set aside.
Add the marinated shrimp/prawns and cook on high heat until cooked through.
I added some chilli, garlic and ginger while stir frying them.
Taste the broth and season with lime juice, fish sauce and Sriracha for heat.
Serve with rice noodles.
Ladle broth over noodles, top with mushrooms, shrimp/prawns, green onions, cilantro and basil. Garnish with red chilli.