
Laksa
Level
moderate
Cooking
15 min
Preparation
30 min
Ingredients
Servings
4
Spice Paste | |
Shallots minced | 16 |
Lemongrass slice the tender part | 2 stalks |
Fresh Red chilies sliced | 5 |
Dried Red chillies soaked and coarsely chopped | 12 |
Garlic crushed | 3 cloves |
Galangal medium, peeled and chopped | 1 |
Ginger medium, peeled and chopped | 1 |
Candlenuts | 8 |
Belacan roasted | 2 tsp |
Turmeric powder | 1 tbsp |
Coriander seed | 1 tbsp |
Peanut oil | 120 ml |
Main | |
Vegetable oil | 1⁄4 cup |
Fish cake thinly sliced | 400 g |
Prawns medium, shells removed | 600 g |
Fresh thick vermicelli | 900 g |
Bean sprouts | 600 g |
Dried shrimp | 150 g |
Thick coconut milk | 1 l |
Fish sauce | 2 tbsp |
Salt & Sugar to taste | |
Laksa leaves finely chopped |
How to cook
Prepare the ingredients
- Pound the paste ingredients with a food processor until you get a smooth paste.
- Cook the fish cake and prawns in a pot of boiling water, then put them aside.
- Blanch the vermicelli and bean sprouts, then drain and divide into bowls.
Start cooking
- Heat oil in a pot over medium heat, then fry the paste for 5-10 minutes. Add in the dried shrimp and fry till dark brown.
- Add in coconut milk and bring it to a rolling boil, then season the broth with fish sauce, sugar and salt.
- To serve, add vermicelli noodles to a bowl then top with bean sprouts.
- Ladle the broth into the bowl, top off with prawns and sliced fish cake and serve with finely chopped laksa leaves and optional chili paste. Enjoy!
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