Noodles in Coconut Gravy – Laksa Lemak Recipe |
Ingredients: |
4 tablespoons dried shrimps, soaked until soft 6 tablespoons vegetable oil 1 teaspoon salt 2 teaspoons sugar 1½ liters thin coconut milk 600 g fresh laksa noodles (or cooked somen) 100 g beansprouts 16 large shrimps 150 g blood cockles (optional) large handful mint leaves (stalk removed) and Fried Chili Paste (refer Malaysian Recipes), to serve Spice paste: 300 g shallots, peeled and sliced 6 cloves garlic 15 dried chilies, soaked until soft 3 stalks lemon grass 5 slices galangal 1 tablespoon shrimp paste (belachan) 1 thumb-sized piece fresh turmeric, peeled |
Method: Grind spice paste ingredients until fine. Grind dried shrimps until fine and set aside. Heat oil in a wok over medium heat and fry dried shrimps and spice paste for 6 to 8 minutes, until thickened and fragrant. Add coconut milk, bring to a boil and add salt and sugar. Simmer uncovered for 5 minutes and adjust taste with salt or sugar as necessary. Blanch noodles and beansprouts separately in boiling water for 30 seconds. Blanch shrimps in fresh boiling water for 2 minutes or until cooked through, then drain, shell and slice in half lengthwise. Blanch cockles, if using, in boiling water for 1 minute. Discard unopened cockles and remove cooked ones from their shells. To serve divide beansprouts and noodles between serving bowls and garnish with sliced shrimps and cockles. Ladle gravy over and let diners help themselves to mint leaves and fried chili paste. |
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