• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Heat oil in a deep saucepot and fry combined ground spice ingredients until fragrant and oil rises.
  2. Add coconut milk and tamarind peel. Bring to the boil. Add prawns and cook until prawns change colour. Dish out and leave aside.
  3. Put in fish cake slices and simmer for a while. Season to taste with salt.
  4. Scald noodles, then rinse them with cold water. Set aside to drain.
  5. 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.

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