Laksa Singapore Recipe

Laksa Singapore Recipe

500 g medium shrimps

2 cups shallot, peeled

20 dried chili, softened in hot water

1 tablespoon shrimp paste

3 tablespoons dried shrimps, soaked for a while in water to soften

10 candlenuts

1 teaspoon turmeric powder

1 tablespoon roasted coriander powder

2 stalks lemon grass, white stem portion, crushed

4 tablespoons oil

4 cups coconut milk

Salt to taste

1 tablespoon sugar

pepper

500 g dried thick rice noodles

300 g bean sprouts, scalded

200 g dried glass noodles, scalded and drained

Garnishes:

4 fresh red chili, pounded

Salt to taste

1 cucumber, peeled, cored and shredded

4 fried fishcakes, sliced

1 bunch mint leaves

100 g fresh cockles, optional

Method:

Boil a pot of water and cook shrimps till they turn pink.  Remove, shell shrimps when cool and reserve shrimps and stock.  Process shallots, chili, shrimp paste, dried shrimps and candlenuts in a chopper till fine.  Add powdered spices to the paste.  Heat oil in a pot large enough for the gravy.  Brown spice paste and add lemon grass, adding a little water from time to prevent curdling till it comes to the boil.  Season with salt, sugar and pepper to taste.  Boil some water in another pot and boil dried noodles till al dente.  Drain and divide noodles among bowls.  Top with a little softened glass noodles and bean sprouts.  Garnish with a shrimp, fishcake slices, shredded cucumber, mint leaves and fresh cockles, if using.  Pour over hot coconut gravy and serve with a dollop of pounded chili mixed with a pinch of salt.