Malaysian Laksa

30 ingredients
11 steps

Ingredients

  • Spice Paste
  • 4 -5 shallots, chopped
  • 6 -7 garlic cloves, chopped
  • 1 piece gingerroot, peeled and chopped (Thumb size)
  • 1 red chile, fresh (more or less, depending to your taste)
  • 1 tablespoon dried prawns or 1 tablespoon dried shrimp
  • 1/2 cup water
  • Prawn or Shrimp Flavoured Oil
  • 4 tablespoons vegetable oil
  • 12 raw green prawns or 12 green shrimp, shelled and divined
  • Laksa Broth
  • 180 ml laksa paste
  • 1 liter chicken stock or 1 liter vegetable stock
  • 400 ml coconut cream
  • 320 g fish balls (optional)
  • 320 g fried tofu, puffs halved (fried tofu puffs)
  • 1 teaspoon sugar
  • 3 tablespoons fish sauce
  • salt, to taste
  • 1 lime, juice of
  • Toppings
  • 160 g rice vermicelli
  • 350 g egg noodles
  • 1 chicken breast, cooked and shredded (boiled-stock can be used for the broth!)
  • 1/2 cup bean sprouts
  • 1 spring onion, chopped
  • 1 red chile, sliced
  • 4 tablespoons coriander leaves
  • 2 tablespoons deep fried shallots
  • fresh lime wedge

Directions

  1. 1
    Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
  2. 2
    Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
  3. 3
    In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
  4. 4
    To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
  5. 5
    Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
  6. 6
    Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
  7. 7
    Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
  8. 8
    In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
  9. 9
    Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
  10. 10
    Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
  11. 11
    Enjoy.

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