Laksa lemak

8 servings

Ingredients

Quantity Ingredient
24 Shrimp
2 cups Water
Laksa Gravy
1½ pounds Fresh think round Chinese rice noodles
2 cups Packed bean sprouts, washed
Few leaves rau ram (laksa leaf), cut in hairlike shreds
½ Cucumber, peeled, cut in matchsticks

Directions

"Rau ram" has a strong, soapy flavor, but without it, this soupy noodle dish from Singapore would lose its unique taste. The recipe is from "Singapore Food" by Wendy Hutton (Ure Smith).

Place shrimp and water in saucepan. Bring to boil, reduce heat, simmer 2 minutes and strain. Reserve liquid for use in Laksa Gravy.

Peel shrimp and devein.

Prepare Laksa Gravy. Cook noodles in boiling water 3 minutes. Place some noodles in each individual serving bowl. Place some bean sprouts on top, then add Laksa Gravy. Garnish with shrimp, rau ram and cucumber.

Each serving contains about: 696 calories; 358 milligrams sodium; 21 milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams protein; 3 grams fiber.

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