Name: Singapore Laksa Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 2
Ingredients: 8 king prawns; 1 tbsp palm sugar; 1 tbsp fish sauce; 1¼ cups coconut milk; ¼ lb tofu puffs; 2 tbsp cooking oil; For Prawn Stock:; 8 king prawns; 5 cups water; 2 cups chicken stock; 2 tbsp cooking oil; For Laksa Paste:; 15 chillies; 2 red chillies; 3 tbsp dried shrimp; 1 tbsp shrimp paste; 8 cloves garlic; 1 shallot; 1 ginger; 1 blue ginger; 2 root turmeric; ¼ cup candle nuts; 1 stalk Lemongrass; For Serving:; 2 cups vermicelli rice noodle; 1 cup bean sprout; 1 fish cake; 8 cockles; 1 bunch laksa leaves; 2 tbsp chilli paste

How To Make Singapore Laksa

A spicy with a refreshing dose of coconut milk for an amazing combination of flavors! This Singapore laksa recipe is sure to fire up your tastebuds.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

8king prawnsde-shelled
1tbsppalm sugar
1tbspfish sauce
1¼cupscoconut milk
¼lbtofu puffstau pok, halved
2tbspcooking oil

For Prawn Stock:

8king prawnshead and shells
5cupswater
2cupschicken stock
2tbspcooking oil

For Laksa Paste:

15chilliesdried
2redchillies
3tbspdried shrimpsoaked
1tbspshrimp paste
8clovesgarlic
1shallot
1ginger
1blue gingergalangal, about 1-in
2root turmeric
¼cupcandle nuts
1stalklemongrass

For Serving:

2cupsvermicelli rice noodlecooked
1cupbean sproutblanched
1fish cakesliced, heated
8cockles
1bunchlaksa leaves
2tbspchilli paste

Instructions

Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.

Prawn Stock:

Add cooking oil to a large saucepan on medium-high heat.
Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
Remove prawn shells then strain the broth into a bowl through a sieve.

Laksa Paste:

In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant.
Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake.
Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
Enjoy!