Dry Laksa
Difficulty: Easy3 to 4
servings20
minutes20
minutesWhile I'm not quite dexterous or determined enough to make laksa paste from scratch (when the time comes, you'll be the first to know...), I do find a ready made paste comes in pretty handy for a quick meal at home. Bulk it up with more prawns and eggs to up your protein fix! If you're wondering where the beansprouts are in this version, I... forgot to buy them. >.< If your memory is better, add them in towards the end so they retain their crunch!
Ingredients
Oil, as needed
200g Laksa paste
420g rice noodles or laksa noodles
200g tau pok
200g fishcake, sliced
200ml coconut cream
120ml water
1 teaspoon fish sauce (adjust to taste)
Laksa leaves, to taste
8 to 10 prawns, shelled and deveined
70g dried shrimp (hae bee), soaked in water for 15 minutes
4 hard boiled eggs, to serve with dry laksa
Directions
- Start by chopping up or roughly pounding the soaked dried shrimp (hae bee). Set aside.
- Heat your wok up over medium-low heat and drizzle in a good amount of oil, about 60 to 70ml. When the oil has been heated through, add your hae bee. Stir-fry until they become golden brown and fragrant, about 5 minutes.
- Add your laksa paste and continue frying everything up for a couple more minutes to awaken all the flavours, stirring constantly to make sure nothing burns.
- Add in 200ml of coconut cream, then bring everything to a boil. Tip in your laksa noodles, fishcakes and taupok. Add in the water and fish sauce, cranking your heat up to high. Continue stir-frying until everything is homogenous and well-combined.
- Add your laksa leaves into the wok to flavour the dish, as well as the prawns. Once the prawns are cooked through, taste and adjust for seasoning, adding more fish sauce if desired.
- To serve: Plate up your dry laksa alongside hard boiled eggs and more laksa leaves.
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