328 Katong Laksa

• portioner: 4
• total tid: 1h 30min

Ingredienser

Rempah

800g Dried chilli paste

120g Galangal

8tsp Tumeric

28 Candlenut

12 tbsp Toasted belacan

1200g Shallots

20 stalk Lemongrass

320g Dried shrimp, rehydrated

4tbsp Ground coriander

Broth

12tbsp Cooking oil

2kg Prawns

6 litre Water

800ml Dried shrimp liquid

400ml Cooking oil

20 stalk Laksa leaves

6 litre Coconut milk

4 tbsp Sugar

4 tsp Salt

Per Portion

600g Thick bee hoon

20 slices Fish cake, cut into short strips

Prawns

Garnish

Dried laksa leaves

Sambal belacan

Vejledning

1. Peel prawns and separate prawns and shells.

2. In a pot, add in cooking oil. Add in prawn shells and cook for about 5 minutes until dry and fragrant.

3. Add in water and soaking liquid, bring to a boil and leave to simmer for about 30-45 minutes.

4. In a blender, add in all ingredients for rempah and blend until smooth.

5. In a wok/pan, add in 100ml of oil over medium heat. Add in rempah and stir fry until dark and fragrant. For about 30 minutes.

6. Once rempah is ready, strain prawn broth and blanch peeled prawns for about 30 seconds.

7. Add in rempah and laksa leaves, and cook for about 30 minutes.

8. Add in coconut milk, sugar and salt, mix well.

9. Blanch thick bee hoon and transfer to a bowl, cut noodles up.

10. Add toppings of choice and pour hot laksa broth over.

11. Garnish with dried laksa leaves and sambal belacan.

Notater

The laksa I grew up with and love the most ❤️