Laksa lemak (curried noodles)

Yield: 4 Servings

Measure Ingredient
¼ cup Oil
600 grams Shallots
5 \N Cm turmeric root
40 \N Dried chillies (soaked)
6 \N Red chillies
\N \N 4cm x 5cm dried shrimp paste
10 \N Candlenuts
6 \N Stalks lemongrass
\N \N 2.5cm x 5cm galingale
60 grams Dried prawns
1 kilograms Large prawns, shell retained
16 cups Coconut milk
3 \N Fish cakes, sliced
3 teaspoons Salt
1½ kilograms Fresh thick vermicelli
\N \N Scalded & drained
600 grams Beansprouts
2 \N Cucumbers, peeled & shredded
2 \N Bunch, mint leaves



Grind A. Heat oil in a wok and fry A until fragrant and oil appears on surface. Put in large prawns and stir fry for 3 minutes until prawns are cooked. Dish out the prawns only and leave aside. This will prevent prawns from being overcooked. Pour in coconut milk and bring to a boil. Put in fish cake slices. When gravy boils again, add prawns and salt.

To serve, put a little thick rice vermicelli into individual serving bowls.

Garnish with bean sprouts, cucumber and mint leaves. Pour hot gravy with prawns and fish slices over this.

Compiled by I. Chaudhary

Posted to EAT-L Digest 26 October 96 Date: Mon, 28 Oct 1996 00:00:39 +1000 From: "I. Chaudhary" <imranc@...>

Similar recipes