Laksa Sarawak

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Simmer the prawns in water just until cooked; peel them and return the shells to the pot to make a prawn stock.

Ingredients quick view

12 ounces rice vermicelli

1 pound shell-on prawns

1 chicken breast

8 cups water

8 ounces Sarawak laksa paste

1 tablespoon sambal belacan

1 tablespoon tamarind paste

1 inch galangal, bruised

2 lemongrass stalks, bruised

2 cups coconut milk

3 eggs, made into thin omelette strips

2 cups bean sprouts, blanched

Cilantro or laksa leaves, lime wedges, and sambal belacan

Build the broth from prawn shells and chicken before adding coconut milk for the characteristic depth.

Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.

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