Singaporean Laksa Recipe

Singaporean Laksa


500 grams medium prawns
2 cups shallots, peeled
20 dried chillis, softened in hot water
1 tablespoon belacan (shrimp paste)
3 tablespoon dried shrimp, soaked for a while in water to soften
10 buah keras (candlenuts)
1 teaspoon turmeric powder
1 tablespoon roasted coriander powder
2 stalks lemon grass, white stem portion, crushed
AJI-NO-MOTO® Umami Seasoning
4 tablespoon oil
4 cups coconut milk
2 tablespoon salt
1 tablespoon sugar
500 grams dried thick rice noodles
300 grams bean sprouts, scalded
200 grams dried glass noodles, scalded and drained

4 fresh red chillis, pounded
Salt to taste
1 cucumber, peeled, cored and shredded
1 bunch daun kesom (laksa leaves), finely shredded

Cooking Procedure:

1. Cook prawns in shrimp stock till they turn pink. Remove and reserve prawns and stock. Process shallots, chillis, belacan, dried shrimp and buah keras in a chopper till fine. Add powdered spices to the paste.
2. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling till it comes to the boil. Season with salt, sugar and pepper to taste. Season with AJI-NO-MOTO® Umami Seasoning.
3. Boil some water in another pot and boil dried noodles till al dente. Drain and divide noodles among bowls. Top with a little softened glass noodles and bean sprouts.
4. Garnish with a prawn, fishcake slices, shredded cucumber and daun kesom. Pour over hot coconut gravy and serve with a dollop of pounded chilli mixed with a pinch of salt.

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