
Homemade Laksa Noodles (Halal)
Level
easy
Cooking
15 min
Preparation
50 min
Ingredients
Servings
4
Hai’s Singapore Laksa Sauce Kit Includes: 1 sachet of Hai’s laksa paste, 1 sachet of coconut milk powder (mix with 200ml water to become coconut milk) | 1 box |
Ee Hui Fish Cakes | 3 pieces |
Fresh Prawns | 300 g |
Water | 1 l |
Beancurd | 6 slabs |
Fish Ball | 10 pieces |
Bean Sprouts | 50 g |
Thick Rice Vermicelli | 1 kg |
How to cook
Step 1
- Bring 1 litre of water to boil.
Step 2
- Add 300g of prawns and cook until done.
Step 3
- Remove the heads and shells and set aside the prawns.
Step 4
- Put the prawn heads and shells back in the pot and cook for 15 minutes.
Step 5
- The prawn stock is now ready.
Step 6
- Put 600ml of prawn stock in another pot, add 1 sachet of Hai’s laksa paste, coconut milk and dried bean curds and bring to boil.
Step 7
- The laksa soup is now ready.
Step 8
- Pour the laksa soup over the boiled rice vermicelli and bean sprouts.
Step 9
- Serve with prawns and sliced fish cakes.
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