Asian

Laksa

Name: Laksa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 60 g dried rice vermicelli; 80 g boneless chicken thigh; 4 raw prawns; 2 fried tofu puffs; 40 g bean sprouts; 100 ml coconut milk; 250 ml chicken stock; 2 tsp groundnut oil; 3 dried red chillies; 30 g shallots; 1 clove garlic; 1 stalk lemongrass; 10 g galangal; 2 candlenuts; 1 tsp belacan; 1 tsp ground turmeric; 1 tsp ground coriander; 0.5 tsp salt; 0.5 tsp sugar; 1 egg; 1 sprig laksa leaf; 1 tsp sambal belacan; 0.5 lime

A Malaccan curry laksa: rice vermicelli in a fragrant coconut and rempah broth with chicken, prawns, tofu puffs and a handful of laksa leaf. The spice-heavy, sour-fresh style is often traced to the Persian and Arab traders who married into the Straits communities.

Snacks Lunch & dinner 25g+ protein

55 min25 prep · 30 cookMedium748 kcalper serving

Method

Cover 3 dried chillies with boiling water and leave to soften for 20 minutes. At the same time, lower 1 egg into simmering water and cook 8 minutes, then cool under cold water, peel and halve lengthways.
Drain the chillies and pound or blend them with 30 g shallots, 1 clove garlic, 1 stalk lemongrass, 10 g galangal, 2 candlenuts, 1 tsp belacan, 1 tsp ground turmeric and 1 tsp ground coriander, adding a splash of water, until you have a smooth rempah.
Heat 2 tsp groundnut oil in a small saucepan over medium heat and fry the rempah, stirring often, for 8-10 minutes. It is ready when it darkens, smells sweet rather than raw, and the oil separates at the edges (pecah minyak).