Saucepan@saucepan · Shared this recipeFollowSingaporean · dinnerSingapore LaksaA rich and spicy coconut-based noodle soup with prawns, fishcake, and a homemade spice paste, topped with laksa leaves and sambal.total1 hr 30 minprep30 mincook1 hrservings4Original recipe on nomadette.comKeep this recipeAdd a copy of Singapore Laksa to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings100 ml dried chilli paste or 10 dried chillies, soaked in boiling water5 red chillies, chopped1 medium onion or 2-3 shallots2 garlic cloves4 candlenuts, or use hazelnuts/cashew nuts/macadamia20 g or 1 tbsp ginger, chopped20 g or 1 tbsp galangal, chopped1 tsp turmeric powder or 20g or 1 tbsp fresh turmeric2 lemongrass stalks, inner white core20 g or 1 tbsp belachan or fermented dried shrimp paste30 g or 1 tbsp dried shrimps1 tbsp coriander seeds300 g prawn heads and shells1 litre water1 litre prawn broth300 ml coconut milk2 tbsp fish sauce1 tbsp brown sugar, or to tastefried tofu puffs or taopoklaksa leaves/Vietnamese coriander leaves/daun kesum, optionalthick vermicelli / laksa rice noodles / bee tai mak12 prawnsfishcakes, slicedblood cockles, I did not use thisbeansproutsbok choy or other asian greens, optional, blanchedboiled eggsStepsClear checksTap an ingredient or step to check it off.1Step 1: In a pot, add oil and heat. Once hot, add prawn heads and shells. Saute the prawn heads and shells until all the liquid has drawn out and is dry. There should not be a fishy smell.2Step 2: Carefully add water to the prawn heads and shells. Stir through, scrape the bottom of the pot and squish heads with spatula to get prawn essence into the stock. Let it come to a boil, before turning down the heat and allow stock to simmer. Cover with a lid and let simmer for 30 minutes to 1 hour.3Step 3: At 30 minute to 1 hour mark, prawn stock is done. Strain stock to remove prawn heads and shells and discard. Keep stock for later.4Step 4: To a blender, add all of the ingredients for the laksa paste and finely blend. Add a bit of water to get a better blend if needed.5Step 5: To a pot add oil. Once hot, and over low heat, add the blended laksa paste. Saute over low heat continuously until the oil splits, or 'pecah minyak', this is when the paste has dried slightly, and the oil has turned red and floating on top of the paste.6Step 6: Add coconut milk and stir to incorporate with the paste. Let the coconut milk come to a bubbly boil, then add the prawn stock. Season with fish sauce and brown sugar and stir through.7Step 7: Add tofu puffs and laksa leaves if using, and let the laksa gravy come to a boil.8Step 8: Once gravy boils, it is done and ready to be served.9Step 9: Blanch the noodles according to packet instructions.10Step 10: Boil eggs, prawns and fish cake slices to cook. Blanch vegetables.11Step 11: Assemble noodles, and pour laksa gravy over. Top with eggs, prawns, fish cake and vegetables. Garnish with chopped laksa leaves and sambal.getsaucepan.com/r/285e01d4-04d7-4e7d-bd60-6837f4f95c54 · Original: https://nomadette.com/singapore-laksa-noodles/
