Traditional Sarawak Laksa 传统砂拉越叻沙

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Instructions

 

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  Have ready all ingredients needed to make this traditional sarawak laksa.
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  First, cook the prawns in boiling water for 3 to 6 minutes until they turn pink.
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  Peel and devein the prawns, reserving the heads and shells for cooking the laksa stock.
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  Then poach chicken breast meat in a pot of water / chicken broth and then take it out.
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  Once cooled, shred the chicken meat and set aside.
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  Add the laksa prawn paste into the pot of chicken broth.
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  Then add in the prawn shells into the stock and bring to a boil. The more prawn shells you add, the tastier the broth.
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  Cover and on low heat, allow to simmer for 30 minutes.
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  Then, sieve the laksa spices and prawn shells out of the stock. You will get a lovely prawn and chicken laksa stock.
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  Bring the laksa stock to a boil again.
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  Then, add coconut milk and stir well. Cook for another 5 minutes.
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  Taste and season with salt and sugar. And we're done cooking the laksa broth.
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  Next, blanch briefly the rice vermicelli and noodles in boiling water for a minute and drain well before serving.
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  Then, blanch the bean sprouts for a minute. Drained and set aside.
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  Beat eggs and fry them thinly on a frying pan.
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  Cut into strips and set aside.
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  Pluck mint leaves and cut coarsely coriander leaves for garnishing and set aside.
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  Cut red chillies into long strips, for colours. Set aside. And we're done. Time to assemble everything together.
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  Place the noodles in a bowl, add chicken strips, omelette strips, prawns and bean sprouts. Then pour the hot laksa soup over the ingredients. Garnish with coriander and mint leaves, and then a squeeze of lime. As always, ENJOY!

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