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DRY PRAWN LAKSA
Try this unique rendition of the Singaporean-style laksa. Easy to prepare and easier to eat, this makes for great comfort food!
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20 mins
Cooking Time
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Medium
Difficulty
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15 mins
Prep Time
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4 People
Serves
Ingredients
- Paste
- 8 dried red chillies, soaked
- 2 tbsp dried shrimp
- 6 shallots, peeled
- 1 tbsp fresh galangal, peeled
- 3 garlic cloves
- 2 large lemongrass stalks, trimmed
- 3 candlenuts
- 1 tbsp belachan
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 200 g cooked rice noodles
- 100 g fish cake, sliced
- 6 tau pok puffs, thinly sliced
- 50 g bean sprouts
- 2 tbsp hoachi
- 1 tbsp sliced laksa herb
- 4 hard-boiled eggs, peeled
- 20 cooked prawns
Cooking Methods
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Blend the paste in a food processor until you get a smooth paste.
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Saute in a pan for about 5mins or until the mixture is dry.
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Add the fishcake, tau pok, noodles and bean sprouts to cooked for about 2 mins.
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Season to taste with haochi.
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Garnish with the eggs, laksa herbs and prawns.
Nutritional values
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 394.43 kcal |
| Protein (g) | 21.81 g |
| Sugar (g) | 8.85 g |
| Fat (g) | 7.8 g |
| Fibre (g) | 3.85 g |
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