Laksa is originally a Straits-Chinese dish consisting of noodles, variety of fish and prawns or chicken, and chopped bean sprouts served in a spicy coconut-based soup. It is often served with a spoonful of sambal chilli, garnished with mint leaves and hard boiled egg. There are many variations of the Laksa soup, with the seafood being one of the most famous.
500g prawns, deveined and shelled
2.5cm fresh ginger
2 pieces of dried tamarind slices
1 teaspoon ground white pepper
500ml thick coconut milk
500g thick rice noodles (laksa noodles)
Spice Garnish Blend:
1 cucumber, cut in matchstick slices
2 long chinese beans, sliced finely
150g blanched bean sprouts
6 small limes
Simmer the cleaned whole fish in a pot of water with the prawn shells until cooked. Remove the fish and let it cool before separating the flesh from the bone. Flake the flesh in small pieces.
Strain the stock, add the blended shallots, ginger, tamarind, pepper and lemongrass and heat on the stove.
Once the soup base is boiling, add the flaked fish and coconut milk. Simmer until the soup thickens.
Remove from the heat and add in the prawns and salt to taste. Serve the laksa noodles in a bowl with some sauce and garnish on top.