Sarawak Laksa

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

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
Gluten-free
Pasta
South East Asia

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.