• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 8 large prawns
  • 2 flower crabs, chopped and cleaned
  • Salt to taste
  • 2 coconuts, grated, add enough water and squeezed for 3 litres coconut milk
  • 5 tbsp oil
  • 4 kaffir lime leaves, crushed
  • Spices (A) – (ground)
  • 300g shallots
  • 6 cloves garlic
  • 20 dried chillies, soaked
  • 2 fresh red chillies
  • 20g fresh turmeric
  • 50g galangal
  • 30g key ginger (temu kunci)
  • 1 tbsp kaffir lime zest (limau purut skin)
  • 4 cm square piece dried shrimp paste (belacan)
  • (B)
  • 1 wild ginger bud (bunga kantan), halved
  • 2 stalks lemon grass, smashed
  • (C)
  • 1.5 kg fresh laksa noodles, scalded and drained
  • Seasoning
  • 1–2 tsp salt or to taste
  • 1 tbsp sugar or to taste
  • 2 tbsp Tumix chicken stock base seasoning
  • Garnishing
  • Handful of mint leaves
  • 100g bean sprouts, tailed and scalded
  • 1 big onion, sliced finely
  • 1/2 pineapple, cored and julienned
  • 1 cucumber, cored and julienned
  • 1 wild ginger bud, sliced finely
  • Some lime wedges

Instructions

  1. Black shrimp paste (har koe), mixed with a little hot water
  2. To prepare the stock: Heat oil and sauté ground ingredients (A) and ingredients (B) until fragrant.
  3. Pour in the coconut milk and bring to a boil. Add in crabs and prawns. Once crabs and prawns are done, turn off fire. Adjust seasoning to taste.
  4. To serve: Divide noodles into individual bowls and add garnishing. Ladle hot laksa gravy over and serve with the black shrimp paste.

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