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LAKSA

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LAKSA

Description

LAKSA

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min

Ingredients

Serves : 1
  • 3 nos lemon grass, centre of stalks sliced
  • 2 tsp turmeric
  • 8 nos ground chillies
  • 15 gms thinly sliced onion
  • 5 gms palm sugar
  • 2 tsp belachan(shrimp paste)
  • 2 nos crushed garlic
  • 2 tsp dried shrimps
  • 1 nos coriander roots,chopped
  • 15 ml peanut oil
  • 165 gms hokkien or cellophane noodles
  • 75 gms cabbage
  • 500 gms prawns, large,raw
  • 65 gms galangal, finely sliced
  • 650 ml chicken stock
  • 650 ml coconut milk
  • 10 ml thai fish sauce
  • 1 tsp salt and pepper - as per taste
  • 130 gms bean sprouts
  • 2 nos red chillies, seeded, thinly sliced
  • 1 nos coriander leaves

Directions

  • Make paste by blending All paste ingredients together
  • Blanch noodles in boiling water and drain
  • Shred cabbage, blanch in boiling water and drain
  • Peel, devein and blanch prawns in boiling water, and drain
  • Set aside blanched ingredients
  • Fry paste with galangal until fragrant
  • Add stock and bring to the boil. Add coconut milk and reboil
  • Add fish sauce, check seasonings
  • Divide blanched ingredients and bean sprouts into 4 hot service bowls
  • Ladle boiling soup over ingredients
  • Garnish with chillies and coriander
  • Malaysian Laksa is ready
Shez Kitchen

Shez Kitchen

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#Tags

Malaysian Non-vegetarian Shrimp Brunch Dinner Party Kitty Party Easter Christmas Chinese New Year Thanksgiving Super Bowl Winter Fall Potluck Spicy Boiling Served Hot For 1 Or 2 Pan fry less than 60 Mins Medium Clear Soups