Recipe Ingredient
- 600g large prawns, trimmed and kept intact
- 2 pieces fish cakes, sliced thinly
- 3.5 litres coconut milk, from 2½ grated coconuts
- 3-4 pieces tamarind peel
- 2 packets dried, thick rice vermicelli (or 1.5kg fresh laksa noodles)
- Spice paste - (Ground finely)
- 35 dried chillies, soaked
- 5 red chillies, seeded
- 12-13 shallots
- 2 cloves garlic
- 4 stalks lemon grass
- 8 candlenuts
- 2cm galangal
- 50g dried prawns
- 50g dried shrimp paste (belacan)
- Seasoning
- ¾ tbsp salt or to taste
- Garnishing
- 1 chicken breast meat (skin removed), steamed and shredded
- 300g bean sprouts, tailed and scalded
- 2 big onions, halved and sliced thinly
- 1 cucumber, shredded
- 1 cup mint leaves
Instructions
- Heat oil in a deep saucepot and fry combined ground spice ingredients until fragrant and oil rises.
- Add coconut milk and tamarind peel. Bring to the boil. Add prawns and cook until prawns change colour. Dish out and leave aside.
- Put in fish cake slices and simmer for a while. Season to taste with salt.
- Scald noodles, then rinse them with cold water. Set aside to drain.
- To serve: Place a serving of laksa noodles in a bowl. Top up with a little of each of the garnishing ingredients, and ladle hot laksa gravy into it. Add slices of fish cake and a prawn or two.
