Singapore Nyonya Curry Laksa

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Make prawn stock from the shells, then peel and reserve the prawns.

Ingredients quick view

8 ounces rice vermicelli

8 ounces yellow noodles

1 pound shell-on prawns

8 dried red chiles, soaked

6 shallots

3 garlic cloves

2 lemongrass stalks

1 inch galangal

1 inch turmeric

1 tablespoon belacan

1/4 cup dried shrimp, soaked

2 tablespoons oil

6 cups prawn stock

2 cups coconut milk

8 tofu puffs

2 fish cakes, sliced

4 hard-boiled eggs

2 cups bean sprouts

Laksa leaves, sambal, and lime

Unlike short-cut Katong laksa, serve this curry-laksa version with full-length mixed noodles and chopsticks.

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

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