Singapore Laksa



½ k. prawns
2 tbsps. Vegetable oil
1 pack dried rice noodles (thin)
1 cup beansprouts
2 cups coconut milk
20 pcs. Laksa leaves
chili paste
prepared stock
Special Mr. ube Noodles

For the chili paste:

8 large red chilies
2 pcs. onions, peeled then chopped
50 gms galangal, peeled then minced
3 stalks lemongrass
5 cloves garlic
1 small piece turmeric, peeled then chopped
5 pcs. candle nuts
3 tsps. shrimp paste (bechalan)



Step 1

Soak the chilis in warm water for 10 minutes. Chop the lemongrass-white part only. Remove the chilis from the warm water. Place in a food processor or blender along with the other ingredients.

Step 2

Blend well until paste-like in consistency. Peel the prawns and devein. Heat some oil and fry the prawn. Add a little of the prepared stock and simmer for 20 minutes until prawns are cooked. Remove prawns and set aside.

Step 3

In another pot, heat the remaining oil. Fry some chili paste until aromatic. Add the prepared stock and allow to simmer for another 20 minutes. Add the coconut milk and prawns and simmer some more.

Step 4

Place the noodles in individual serving bowls. Pour in some of the soup and pranws. Garnish with bean sprouts if desired and then serve.

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