Recipe Ingredient
- 2kg laksa noodles
- 200g beansprouts, tailed and scalded
- 600g tiger prawns, with shells intact
- 2kg mud crabs, cleaned and cut into halves
- 300g prepared cuttlefish, cut into bite-sized pieces, scalded
- Ground spices (A):
- 10 shallots
- 4 cloves garlic
- 4 candle nuts (buah keras)
- 3 stalks lemon grass
- 4cm fresh turmeric
- 4cm galangale
- 3cm ginger
- Combined (B):
- 1 tbsp chilli paste
- 2 tbsp fish curry powder
- 2 tbsp meat curry powder
- 1 tsp belacan stock granules or 1 sq cm of belacan
- 1 1/2 grated coconut (add 2.5 litres of water to squeeze out general coconut milk)
- 4 tbsp oil
- Seasoning:
- 1/2 tbsp salt or to taste
- 1 tbsp chopped rock sugar
- 1 tbsp chicken stock granules
- 3 tbsp fish sauce
- Garnishing:
- Basil leaves
- Small limes, halved
Instructions
- Heat oil in a deep saucepot. Saute ground spices (A) and combined ingredients (B) until fragrant and oil rises to the top.
- Add in crabs. Fry till crabs are cooked, dish out and set aside.
- Pour in general coconut milk and simmer laksa stock gently over low heat until just boiling.
- Add prawns and cuttlefish. Cook until prawns have changed colour and cuttlefish is just cooked. Dish out. Add seasoning to the soup stock.
- To serve: arrange noodles in individual bowls. Top up with a prawn and a piece of crab, some pieces of cuttlefish and some beansprouts. Pour a ladle of soup over. Add a sprinkling of each garnishing ingredient. Serve hot to your guests.
