Singapore Laksa

Singapore Laksa Recipe

Servings: 10

INGREDIENTS:

• Vietnamese coriander (daun kesum) finely minced
• 1500 ml fresh coconut milk
• 10 pieces tofu puffs
• 1 kg large prawns
• 1 tbsp salt adjust to taste
• 2 tbsp sugar adjust to taste
• 2 kg laksa noodle
• beansprouts
• fishcakes
• hard-boiled eggs

(A) BLEND:

• 25 bulbs shallots (300 gm)
• 25 dried chillies rehydrated 
• 5 cloves garlic
• 5 red chillies
• 5 red cili padi (optional)
• 12 candlenuts
• 4 lemongrass
• 30 gm ginger
• 30 gm fresh turmeric
• 10 slices galangal (50 gm)
• 2 tbsp toasted shrimp paste/belacan (30 gm)
• 200 ml cooking oil

(B) DRY BLEND:

• 100 gm dried shrimps, rehydrated

(C) PRAWN STOCK:

• 2 tbsp cooking oil
• prawn heads from 1 kg of prawns
• 2 litre of water

DIRECTIONS:

1. Blend all ingredients (A) until smooth and set aside.

2. Blend dry ingredients (B) until fine and set aside.

PRAWN STOCK: 
Heat 2 tbsp oil in a large pot.
Add prawn heads and fry for 10 minutes.
Add 2 liters of water and simmer on low heat for 60 minutes.

LAKSA GRAVY: 
Heat a wok.
Add blended dried shrimp and dry fry for 5 minutes. Remove and set aside.
Next, add blended ingredients (A). Stir-fry for 20-30 minutes or until oil separates.
Add dried shrimp back into the wok. Stir until well combined.

Remove prawn heads from the pot, and put all the stir-fried ingredients into the prawn stock.

Add a handful of vietnamese coriander and cook until the gravy comes to a boil.
Add salt, sugar and coconut milk.
Cook over low heat until gravy thickens. Mix occasionally to avoid the coconut milk from separating.
Finally, add the tofu, mix briefly and off the heat.

SERVING SUGGESTION:
Blanch some noodles, beansprouts and fishcakes.
Poach a few prawns.
Add hard-boiled eggs.
Pour the gravy with tofu over the noodles.
Top with a little sambal.

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