Crab & Prawn Wonton Laksa

Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is a light and delicate laksa that makes an excellent first course or, if you bulk it out, a filling main course. Here the noodles are shredded ‘wonton’ wrappers – most good Asian food stores have them. You can also make the laksa from fish stock and use canned crab meat, which will save a lot of time. Otherwise, buy crabs that you know are meaty (look for specimens with big claws) as this will make the job of removing the flesh much easier. You may need a hammer or mallet to crack ope