Laksa
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Laksa

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Level

moderate
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Cooking

15 min
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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
14 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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