Laksa Terengganu Udang (Shrimp Variation)
60% asli · Malaysian
A creative twist on Laksa Terengganu, this version incorporates fresh shrimp and shrimp paste for an intensified seafood flavor, offering a slightly different but equally delicious profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Sardines300g
- Fresh Prawns200g, peeled and deveined (reserve shells)
- Rice Noodles (Thick)400g
- Shallots150g
- Garlic5 cloves
- Galangal2 cm
- Lemongrass3 stalks
- Dried Chilies15-20
- Turmeric Powder1 tsp
- Shrimp Paste (Belacan)1.5 tsp
- Laksa Leaves (Daun Kesum)1 cup, chopped
- Cucumber1/2, julienned
- Lime1, cut into wedges
- Chili Padito taste, sliced
- Saltto taste
- Water1.5 liters
Langkah
- 1
Boil fish in water. Remove fish, flake meat. Strain the broth and set aside. Boil shrimp shells in the same water for 5 minutes to extract flavor, then strain and add to the fish broth.
- 2
Blend shallots, garlic, galangal, lemongrass (bruised), soaked dried chilies, turmeric powder, and shrimp paste into a paste. Add a little water if needed.
- 3
Sauté the spice paste in a pot with a little oil until fragrant. Add the flaked fish and cook for 2 minutes.
- 4
Pour in the combined fish and shrimp broth. Bring to a simmer. Add the fresh prawns and cook until just pink (about 2-3 minutes).
- 5
Stir in chopped laksa leaves. Season with salt to taste. Simmer gently for 5-10 minutes.
- 6
Cook rice noodles as per package instructions. Drain.
- 7
Serve noodles in bowls, ladle the hot laksa broth with prawns and fish over them. Garnish with julienned cucumber, lime wedges, and sliced chili padi.
