Laksa Johor Udang (Shrimp Variation)
85% asli · Malaysian
A delightful twist on Laksa Johor, this version features succulent shrimp as the primary protein, offering a slightly sweeter and more delicate flavor profile while retaining the classic rich gravy.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Spaghetti400g
- Large Shrimp400g
- Coconut Milk800ml
- Lemongrass3 stalks
- Galangal2cm
- Turmeric1 inch
- Dried Chilies10-15
- Shallots5-6
- Garlic4 cloves
- Shrimp Paste (Belacan)1 tsp
- Star Anise2
- Cinnamon Stick1 inch
- Cloves3
- Cardamom Pods2
- Saltto taste
- Wateras needed
- Bean Sprouts100g
- Chivesa handful
- Lime1
- Mint Leavesfor garnish
Langkah
- 1
Peel and devein shrimp, reserving shells and heads for broth if desired. Marinate shrimp lightly with salt.
- 2
Soak dried chilies in hot water until softened. Drain.
- 3
Prepare the spice paste: Blend soaked chilies, lemongrass (white part), galangal, turmeric, shallots, garlic, and shrimp paste until smooth.
- 4
In a pot, heat some oil and sauté the spice paste until fragrant and oil separates.
- 5
Add the whole spices (star anise, cinnamon, cloves, cardamom) and cook for another minute.
- 6
Pour in coconut milk and some water (or shrimp broth made from shells). Bring to a simmer.
- 7
Add the marinated shrimp and simmer gently for about 5-7 minutes, until just cooked through. Do not overcook.
- 8
Season with salt to taste.
- 9
Cook spaghetti according to package directions. Drain.
- 10
To serve, place spaghetti in a bowl. Ladle the hot laksa gravy with shrimp over the noodles. Garnish with fresh bean sprouts, chopped chives, mint leaves, and a slice of lime.
