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

  • (A) Ground ingredients:
  • 8 shallots
  • 4 cloves garlic
  • 2cm knob fresh turmeric root
  • 2 candlenuts (buah keras)
  • (B):
  • 4 tbsp tom yam paste
  • 1 tbsp meat curry powder
  • 2 stalks lemon grass, lightly smashed
  • 3–4 kaffir lime leaves, torn
  • (C):
  • 500g large prawns, shells retained
  • 3 flower crabs, cleaned and cut into bite-sized pieces
  • 8 pieces taupok, halved
  • 1½ coconuts, grated and add only the white portion to enough
  • water and squeeze to obtain 2l coconut milk
  • 1.5 kg fresh laksa noodles
  • Seasoning:
  • 1–2 tbsp sugar or to taste
  • 2–3 tbsp fish sauce or to taste
  • Salt to taste
  • 1–2 tbsp fresh lime juice
  • Garnishing:
  • 150g bean sprouts, tailed and scalded
  • 1 cucumber, peeled and shredded
  • Some mint leaves
  • Sliced red chillies
  • 2 wild ginger buds finely sliced

Instructions

  1. Heat 3 tablespoons oil in a deep pot and fry ingredients (A) and (B) until aromatic and oil rises.
  2. Pour in coconut milk and cook to a low simmering boil. Add the prawns, taupok and crabs. Add seasoning to taste.
  3. To serve, arrange the noodles in a bowl or deep plate and pour the gravy stock over. Top with a little of each of the garnishing ingredients.

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