Laksa Sarawak with Prawn Paste
85% asli · Malaysian
A variation of Laksa Sarawak that emphasizes the umami depth by using a more concentrated homemade prawn paste and a richer shrimp stock base, offering a more intense seafood flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Dried chilies15-20
- Shallots200g
- Garlic5 cloves
- Galangal2 inches
- Lemongrass stalks3
- Turmeric root1 inch
- Coriander seeds2 tbsp
- Cumin seeds1 tsp
- Prawn heads and shells300g
- Shrimp paste (belacan)1.5 tbsp
- Dried shrimp40g
- Coconut milk400ml
- Chicken breast200g
- Prawns200g
- Eggs2
- Bean sprouts100g
- Thick rice noodles (laksa noodles)400g
- Saltto taste
- Wateras needed
- Chivesfor garnish
- Limefor serving
Langkah
- 1
Roast prawn heads and shells until fragrant. Simmer in 1 litre of water for 30 minutes to make shrimp stock. Strain and set aside.
- 2
Soak dried chilies in hot water for 30 minutes, then drain.
- 3
Toast coriander seeds and cumin seeds until fragrant.
- 4
Blend soaked chilies, peeled shallots, garlic, galangal, lemongrass (white part), turmeric, toasted spices, shrimp paste, and soaked dried shrimp into a fine paste.
- 5
Heat oil in a large pot and fry the spice paste over medium heat until fragrant and oil separates, about 15-20 minutes.
- 6
Add the prepared shrimp stock and coconut milk to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- 7
Season the broth with salt to taste.
- 8
Boil chicken breast until cooked, then shred. Peel and devein prawns.
- 9
Whisk eggs and fry thinly to make omelettes, then slice into thin strips.
- 10
Blanch rice noodles and bean sprouts briefly in boiling water.
- 11
To serve, place noodles and bean sprouts in a bowl. Ladle the hot laksa broth over them. Top with shredded chicken, prawns, and omelette strips. Garnish with chives and serve with a lime wedge.
