Laksa lemak

Laksa lemak

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make the laksa broth, first make the spice paste by pounding together, as finely as you can, 10 red Asian shallots, 1 stem of lemongrass, half a finger of galangal and a third of a finger of turmeric, 1 teaspoon of powdered coriander seed, 8 dried chillies and 1 tablespoon of toasted blachan. Fry the spice paste in some peanut oil until fragrant and separated. Add 12 shelled prawns and 200 g of trimmed bean sprouts and stir around until the prawns are cooked. Remove the prawns and bean sprouts and add a cupful of fresh coconut milk. Bring to a gentle simmer and season with salt, sugar and lime juice. Spoon the broth over rice vermicelli (softened in hot water) and shredded poached chicken, then add the prawns and bean sprouts. Garnish with laksa leaf and serve with limes, should you wish for more acid.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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