Sarawak Laksa

Name: Sarawak Laksa
Cuisine: Malaysian
Ingredients: Prawn (shrimp) stock 500 ml (16 fl oz / 2 cups); Bottled sambal belacan (optional) as needed; Dried chillies 30, soaked, seeded and drained; Garlic 4 cloves, peeled; Coriander leaves (cilantro) 200 g (7 oz), shredded; Crisp-fried shallots 125 g (4½ oz); Rice vermicelli 300 g (10½ oz), soaked, blanched and drained; Medium prawns (shrimps) 1 kg (2 lb 3 oz), cleaned and shelled; Ginger 2-cm (1-in) knob, peeled; Chicken ½, about 500 g (1 lb 1½ oz), cleaned; Candlenuts 10; Black peppercorns 10; Dried prawns (shrimps) 200 g (7 oz), soaked and drained; Cumin powder 1 Tbsp; Hard-boiled eggs 3, shelled and sliced; Sugar to taste; Coriander powder 3 Tbsp; Salt to taste; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 2 grated coconuts and 1 litre (32 fl oz / 4 cups) water; Kalamansi limes 3, halved; Galangal 2.5-cm (1-in) knob, peeled; Lemongrass 3 stalks, thinly sliced; Vegetable oil 250 ml (8 fl oz / 1 cup); Cucumbers 2, peeled, cored and shredded; Red chilli 1, seeded and sliced; Bean sprouts 300 g (10½ oz), tailed and blanched; Mint leaves a bunch, shredded; Shallots 30, peeled

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 250 ml (8 fl oz / 1 cup)
Chicken

Asia
Malaysia
Pasta
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a pot over medium heat and sauté the spice paste until fragrant.
Put in the chicken, prawn stock and coconut milk. Bring to the boil, then lower heat and simmer until the chicken is tender, about 45 minutes. Season with salt and sugar. Remove the chicken.