Serving 4 pax
Preparation Time 30 mins
Skill Intermediate

Spice Paste:
16 Shallots (minced)
2 stalks Lemongrass (slice the tender part)
3 cloves Garlic (crushed)
1 medium Galangal (peeled and chopped)*
1 medium Ginger (peeled and chopped)
8 Candlenuts
12 dried Red chillies (soaked and coarsely chopped)
5 fresh Red chillies (sliced)
2 tsp Belacan (roasted)
1 tbsp Turmeric powder
1 tbsp Coriander seed
120ml Peanut oil

4 tbsp Vegetable oil
400g Fish cake (thinly sliced)
600g medium Prawns (shells removed)
900g Fresh thick vermicelli*
600g Bean sprouts
150g Dried shrimp*
1L Thick coconut milk*
2 tbsp Fish sauce
Sugar & salt (to taste)
Laksa leaves (finely chopped)*

*Available at your nearest FairPrice store.

  1. Pound the paste ingredients with a food processor until you get a smooth paste.
  2. Cook the fish cake and prawns in a pot of boiling water, then put them aside.
  3. Blanch the vermicelli and bean sprouts, then drain and divide into bowls.
  4. Top off with the prawns and fish cake.
  5. Heat 4 tablespoons of vegetable oil in a pan over medium heat, then fry the paste for 5-10 minutes. Add in the dried shrimp and fry till dark brown.
  6. Add the paste and coconut milk in a pot. Bring it to a rolling boil, then season the broth with fish sauce, sugar and salt.
  7. Ladle the broth into the bowls and serve with finely chopped laksa leaves and sambal belacan.


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