Singapore Laksa Recipe

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Everett Dean Modified: March 21, 2022
Singapore Laksa Recipe

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
  • cupscoconut 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

  1. 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:

  1. Add cooking oil to a large saucepan on medium-high heat.

  2. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.

  3. Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.

  4. Remove prawn shells then strain the broth into a bowl through a sieve.

Laksa Paste:

  1. 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.

  2. Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant.

  3. 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.

  4. To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake.

  5. 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.

  6. Enjoy!

Nutrition

  • Calories: 2912.99kcal
  • Fat: 84.46g
  • Saturated Fat: 33.76g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 29.97g
  • Polyunsaturated Fat: 15.72g
  • Carbohydrates: 459.40g
  • Fiber: 19.76g
  • Sugar: 36.60g
  • Protein: 79.79g
  • Cholesterol: 149.10mg
  • Sodium: 3282.63mg
  • Calcium: 551.85mg
  • Potassium: 2938.84mg
  • Iron: 25.44mg
  • Vitamin A: 260.16µg
  • Vitamin C: 569.47mg
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