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
- Black shrimp paste (har koe), mixed with a little hot water
- To prepare the stock: Heat oil and sauté ground ingredients (A) and ingredients (B) until fragrant.
- 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.
- To serve: Divide noodles into individual bowls and add garnishing. Ladle hot laksa gravy over and serve with the black shrimp paste.
