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Ingredients
- Serves 4 people
½ kg fresh prawns (coarsely chopped, shells and heads put aside)
180 ml vegetable oil
1000 ml coconut milk
100 ml coconut cream
2 tbsp dried red chilli paste
2 tbsp coriander powder
1 large onion
20 fish balls
20 bean curd puff (or “taupok”)
200 g laksa leaves, or vietnamese mint (chopped)
200 g coriander leaves (chopped)
salt and sugar (to taste)
paste ingredients:
20 shallots
6 stalks of lemongrass (roughly chopped)
10 fresh red chillies
4 kaffir lime leaves
1 inch galangal (sliced)
2 inches fresh ginger (sliced)
½ cup dried shrimps (soaked in hot water)
2 inches fresh turmeric (sliced)
15 candlenuts
prawn stock:
200 g prawns
200 g cockles
prawn shells and heads from the ½ kg of chopped prawns
1 onion
1 stalk of lemongrass
6 cloves of garlic
1 inch ginger (sliced)
5 lime leaves
garnishing ingredients:
2 fish cakes (blanches and sliced)
100 g egg noodles (thick rice noodles, or vermicelli noodles)
30 g prawns (blanched)
30g cockles (blanches)
8 hardboiled quail eggs
½ calamansi lime per bowl
½ cucumber (finely slices)
50 g fresh mint
50 g chopped laksa leaves
200 g raw bean sprouts
sambal
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Peranakan Nonya Laksa
Learn how to make the immensely popular and mouthwatering Peranakan Nyonya Laksa with Chef Wan as he fuses together the best of international cooking techniques. The sweetness of fresh clams and prawns and a huge variety of savory aromatic spice seeps into the broth while it simmers, giving it truly irresistible flavors. Watch as Chef Wan piles the “treasures” on top of the luscious, gravy-soaked noodles and you’re definitely going to want to slurp all of it up.
- Medium
- 20 min
- 75 min
- 15 min
- 5 steps
- 40 Ingredients
- Medium
- 5 steps
- 40 Ingredients
- 20 min
- 75 min
- 15 min
Instructions
-
Prepare the paste
- Remove the middle stem of the kafir lime leaves. Roughly chop the red chillies, lemongrass, turmeric, galangal, ginger. Add into a blender
- To the blender, add shallots, kafir lime leaves, dried shrimp, candlenuts, 200ml water, and blend into a smooth paste.
- Heat vegetable oil in a pot and fry the paste.
- Add dried chilli paste and coriander powder to the pot, simmer till you see oil start to rise to the surface.
-
Prepare the stock
- Add shrimp, cockles, prawn heads and shells, onion, lemongrass, garlic, ginger, lime leaves to 1000ml of water. Simmer for 10 minutes.
-
Combine paste and stock
- In the pot with the paste, add chopped prawns
- Strain the prawn stock into the pot with the paste.
- Add chopped Laska leaves (or Vietnamese Mint) and chopped coriander leaves. Simmer gently
- Add coconut milk to the pot.
- Add a pinch of salt and sugar.
- Add fishballs, sliced bean curd puff.
- Simmer for another 15 to 20 minutes.
Garnish and Serve!
Pour the laksa gravy onto your choice of noodles, we used thick rice noodles as they’re the traditional choice. Garnish with some blanched cockles, blanched prawns, boiled quail eggs, slicked cucumber, bean sprouts, half a lime, fish cake, fresh mint, chopped laksa leaves. For an extra spicy kick, serve with a teaspoon of sambal.
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Ingredients
- Serves 4 people
-
½ kg fresh prawns (coarsely chopped, shells and heads put aside)
-
180 ml vegetable oil
-
1000 ml coconut milk
-
100 ml coconut cream
-
2 tbsp dried red chilli paste
-
2 tbsp coriander powder
-
1 large onion
-
20 fish balls
-
20 bean curd puff (or “taupok”)
-
200 g laksa leaves, or vietnamese mint (chopped)
-
200 g coriander leaves (chopped)
-
salt and sugar (to taste)
-
paste ingredients:
20 shallots
-
6 stalks of lemongrass (roughly chopped)
-
10 fresh red chillies
-
4 kaffir lime leaves
-
1 inch galangal (sliced)
-
2 inches fresh ginger (sliced)
-
½ cup dried shrimps (soaked in hot water)
-
2 inches fresh turmeric (sliced)
-
15 candlenuts
-
prawn stock:
200 g prawns
-
200 g cockles
-
prawn shells and heads from the ½ kg of chopped prawns
-
1 onion
-
1 stalk of lemongrass
-
6 cloves of garlic
-
1 inch ginger (sliced)
-
5 lime leaves
-
garnishing ingredients:
2 fish cakes (blanches and sliced)
-
100 g egg noodles (thick rice noodles, or vermicelli noodles)
-
30 g prawns (blanched)
-
30g cockles (blanches)
-
8 hardboiled quail eggs
-
½ calamansi lime per bowl
-
½ cucumber (finely slices)
-
50 g fresh mint
-
50 g chopped laksa leaves
-
200 g raw bean sprouts
-
sambal
Nutrition
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