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Curry Laksa

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Curry Laksa

Serves : 6
Preparation time : 20 minutes
Cooking time : 45 minutes

Ingredients :

2 whole chicken legs
400g medium-sized prawns, trimmed
3 tablespoons oil
250ml basic rempah (1 cup)
1 teaspoon crumbled shrimp paste, or belacan
2 stalks lemongrass, cut 12cm from base, bruised
500ml thin coconut milk (350ml coconut extract diluted with 150ml water)
2 teaspoons salt
2 teaspoons sugar
8 fried tofu (taupok), thinly sliced
600g fresh yellow noodles, blanched
2 cups beam sprouts, blanched
1/2 cup mint leaves
6 calamansi limes, halved

Method :

Bring 1 liter of water to boil. Add 1 teaspoon salt and chicken legs. Simmer for 20 seconds. Cool. Shred meat from bone. Set aside.
In same pan of water, cook prawns for 5 minutes. Strain ad reserve liquid. Shell prawns and set aside.
Heat oil in wok over medium fire. Add rempah and belacan and cook until mixture smells fragrant and oil separates, about 3 minutes.
Add lemongrass and strained stock. Bring to a boil. Simmer 10 minutes then add coconut milk. Bring gravy to a boil while stirring. Season with salt and sugar, and add sliced taupok.
To serve place blanched noodles and bean sprouts in a bowl. Top with prawns and chicken pour hot laksa gravy over, include pieces of taupok. Garnish with mint leaves and lime.

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Last Updated: 29/8/08