Laksa lemak (curry noodles)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (A) | ||
| ¼ | cup | Oil |
| 600 | grams | Shallots |
| 5 | Cm turmeric root | |
| 40 | Dried chillies (soaked) | |
| 6 | Red chillies | |
| 4cm x 5cm dried shrimp paste | ||
| 10 | Candlenuts | |
| 6 | Stalks lemongrass | |
| 2.5cm x 5cm galingale | ||
| 60 | grams | Dried prawns |
| 1 | kilograms | Large prawns, shell retained |
| 16 | cups | Coconut milk |
| 3 | Fish cakes, sliced | |
| 3 | teaspoons | Salt |
| 1½ | kilograms | Fresh thick vermicelli |
| Scalded & drained | ||
| 600 | grams | Beansprouts |
| 2 | Cucumbers, peeled & shredded | |
| 2 | Bunch, mint leaves | |
Directions
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 Source: Asian Delights...Betty Lew