adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Signature curry laksa
0 Likes
Signature curry laksa with a spicy shrimp kick, inspired by Malacca's unique campur-style laksa, combining flavors from Kuala Lumpur and Penang. Make the delicious laksa paste and chicken stock a day in advance for maximum flavor. Noodles should be blanched right before serving to enjoy the full taste of this vibrant dish.
Ingredients:
  • 150 ml (scant ⅔ cup) oil
  • 300 g (10½oz) onion roughly chopped
  • 8 cm (3in) ginger roughly chopped
  • 8 garlic cloves
  • 3 red chillies, roughly chopped
  • 15 dried chillies soaked in hot water for 30 minutes before using and then drained
  • 1½ tablespoon ground cumin
  • 1½ tablespoon ground turmeric
  • 3 tablespoons ground coriander
  • 3 tablespoons chilli powder
  • 25 g (1 tablespoon) shrimp paste

  • 1.7 litres (7¾ cups) chicken stock (bouillon)
  • 800 ml (3½ cups) coconut milk
  • 70 g (2½oz) good-quality caramelized palm sugar or dark brown sugar
  • 2 tablespoons salt (or less), to taste
  • 3 tablespoons tamarind paste
  • 50 g (1¾oz) bunch of laksa leaves, or mint or coriander (cilantro) as a substitute
  • 2 lemongrass stalks cut in half then pounded lightly with a pestle to bruise
  • 6 free-range eggs
  • 12 deep-fried tofu puffs cut into half
  • 120 g (4¼oz) green beans cut into 5cm (2in) lengths
  • 200 g (7oz) beansprouts
  • 24 king prawns (jumbo shrimp) deshelled and deveined
  • 600 g (1lb 5oz) fresh egg noodles
  • 1 handful of laksa leaves, or mint or coriander (cilantro) leaves, finely sliced, to garnish
Instructions:
  • FOR SPICE PASTE Combine spice paste ingredients into a fine purée. Cook in a non-stick pan over medium–low heat for 20 minutes, stirring until rich, dark red-brown with oil separating. Refrigerate for 24 hours for enhanced flavor. FOR LAKSA BROTH In a large saucepan, simmer laksa broth ingredients with fried spice paste for 20 minutes. Remove laksa leaves/mint/coriander and lemongrass. Adjust seasoning and add tofu puffs for 10 minutes. ASSEMBLING THE BOWLS Boil room temperature medium-sized eggs for 6½ minutes for soft-boiled or 7½ minutes for hard-boiled. Peel eggs in water for easier removal of shells. Blanch beansprouts for 10 seconds, green beans for 3 minutes, and prawns for 90 seconds. Refresh in cold water and drain. Blanch egg noodles for 10 seconds and drain. Divide noodles, beansprouts, green beans, and prawns among bowls. Pour hot laksa broth over each bowl with tofu puffs. Top with boiled egg halves, laksa leaves, mint or coriander.

Similar Recipes