Katong Laksa

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Boil the prawns briefly, peel them, and simmer the shells in water to make a concentrated prawn stock.

Ingredients quick view

12 ounces thick rice vermicelli, cut into short lengths

1 pound shell-on prawns

8 dried red chiles, soaked

6 shallots

4 garlic cloves

2 lemongrass stalks, tender parts sliced

1 inch galangal

1 inch fresh turmeric

1 tablespoon belacan, toasted

1/3 cup dried shrimp, soaked

2 tablespoons oil

6 cups prawn stock

2 cups coconut milk

8 tofu puffs, halved

1/2 pound cockles, cleaned, optional

2 fish cakes, sliced

2 cups bean sprouts

Laksa leaves, sambal, and lime

Fry the rempah until its raw smell disappears before adding stock and coconut milk.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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