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
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
14 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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