Laksa

Name: Laksa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mains
Ingredients: 16 Shallots; 2 stalks Lemongrass; 5 Fresh Red chilies; 12 Dried Red Chillies; 3 cloves Garlic; 1 Galangal; 1 Ginger; 8 Candlenuts; 2 tsp Belacan; 1 Tbsp Turmeric powder; 1 Tbsp Coriander Seed; 120 ml Peanut Oil; 600 g Prawns; 400 g Fish Cake; 150 g Dried Shrimp; 900 g Fresh Laksa Noodle; 600 g Bean Sprouts; Laksa Leaves; 1 L Thick Coconut Milk; 1/4 cup Cooking Oil; 2 Tbsp Fish Sauce; Salt; Sugar

Level

moderate

Cooking

15 min

Preparation

30 min

Ingredients

Servings

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 peeled and chopped	1
Ginger peeled and chopped	1
Candlenuts	8
Belacan roasted	2 tsp
Turmeric powder	1 tbsp
Coriander Seed	1 tbsp
Peanut Oil	120 ml
Main
Prawns medium, shells removed	600 g
Fish Cake thinly sliced	400 g
Dried Shrimp	150 g
Fresh Laksa Noodle thick	900 g
Bean Sprouts	600 g
Laksa Leaves finely chopped
Thick Coconut Milk	1 l
Cooking Oil	¹⁄₄ cup
Fish Sauce	2 tbsp
Salt to taste
Sugar to taste

How to cook

Prepare 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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