Katong laksa
Rice noodles in a coconut broth with prawns, cut short and eaten with a spoon only.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Peel the prawns, fry the shells and simmer them in a litre of water for twenty minutes, then strain.
Soak the dried chillies and dried shrimp in boiling water for twenty minutes.
Blend the chillies, shallot, garlic, lemongrass, galangal, turmeric, candlenuts and belacan into a paste.
Fry the paste in oil for twenty minutes over medium heat, until the oil breaks out at the edges.
Add the prawn broth and the laksa leaf and cook fifteen minutes.
Add the coconut milk, season and warm it five minutes without letting it boil.
Cut the cooked noodles into short lengths, divide them between bowls with the prawns and sprouts and ladle over the broth.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Giddy98 · CC BY-SA 4.0