Sarawak Laksa

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

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.