Penang Assam Laksa with Prawns
85% asli · Malaysian
A creative twist on the classic Penang Laksa, this version incorporates fresh prawns into the broth and as a topping, adding a distinct seafood sweetness and texture to the signature sour and spicy profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines (fresh)400g
- Prawns (medium size, peeled and deveined)200g
- Dried Chilies15g
- Shallots100g
- Garlic4 cloves
- Galangal1.5cm
- Lemongrass stalks2
- Turmeric (fresh or powder)1/2 tsp
- Belacan (shrimp paste)1 tsp
- Tamarind paste40g
- Assam keping (dried tamarind slices)2
- Fish bones or heads200g
- Water1.8 liters
- Saltto taste
- Laksa noodles (thick rice noodles)400g
- Pineapple1/4
- Cucumber1/2
- Red onion1/2
- Mint leavesa handful
- Chili oil (optional)for drizzling
Langkah
- 1
Boil fish, debone, and flake the flesh. Reserve some whole prawns for topping. Boil the remaining prawns briefly until just cooked, then remove and set aside. Reserve the prawn shells and heads.
- 2
Soak dried chilies in hot water for 30 minutes, then drain. Blend soaked chilies, shallots, garlic, galangal, lemongrass (white part), turmeric, and belacan into a smooth paste.
- 3
In a large pot, combine fish bones, prawn shells/heads, and water. Bring to a boil, then simmer for 30 minutes. Strain the broth, discarding solids.
- 4
Heat a little oil in a separate pot. Sauté the spice paste until fragrant and oil separates.
- 5
Add the strained broth to the pot with the sautéed paste. Add tamarind paste and assam keping. Simmer for 20 minutes. Add flaked fish and cook for another 5 minutes. Season with salt.
- 6
Cook laksa noodles according to package directions. Drain and rinse.
- 7
Prepare garnishes: shred pineapple and cucumber, thinly slice red onion, chop mint leaves.
- 8
To serve, place noodles in bowls. Ladle the hot laksa broth over the noodles. Top with flaked fish, cooked prawns, and garnishes. Drizzle with chili oil if desired.
