Curry Laksa
Malaysia
Type of Dish Main Course
Ingredients
- 2 whole chicken legs
- 400 g (1 lb) medium-sized prawns
- 45 ml (3 Tbsp) vegetable oil
- 250 ml (½ pint) basic rempah
- 5 g (1 tsp) shrimp paste (belacan)
- 2 stalks lemongrass (bruised)
- 500 ml (1 pint) coconut milk
- 10 g (2 tsp) salt
- 10 g (2 tsp) sugar
- 8 pieces fried taupok tofu (thinly sliced)
- 600 g (1½ lbs) fresh yellow noodles (blanched)
- 200 g (2 cups) bean sprouts (blanched)
- 50 g (½ cup) mint leaves
- 6 calamansi limes (halved)
Preparation
- Bring 1 liter of water to a boil, add 1 tsp salt, add chicken legs. Simmer for 8 to 10 minutes, when ready leave to cool in the cooking liquid, shred meat from bone. Set aside.
- In same pan of water, cook prawns for 5 minutes. Strain add reserved liquid. Shell prawns and set aside.
- Heat oil in wok over medium fire, add rempah and belacan and cook until mixture smells fragrant and oil separates, about 3 minutes.
- Add lemongrass and strained stock. Bring to a boil. Simmer 10 minutes then add coconut milk. Bring to a boil while stirring. Season with salt and sugar, and add sliced taupok tofu.
- To serve place blanched noodles and bean sprouts in a bowl. Top with prawns and chicken pour hot laksa soup over, including pieces of taupok. Garnish with mint leaves and lime.
Further Information
Yield 4
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 30 minutes.
