Laksa lemak (curry noodles)

4 Servings

Ingredients

Quantity Ingredient
(A)
¼ cup Oil
600 grams Shallots
5 Cm turmeric root
40 Dried chillies (soaked)
6 Red chillies
4cm x 5cm dried shrimp paste
10 Candlenuts
6 Stalks lemongrass
2.5cm x 5cm galingale
60 grams Dried prawns
1 kilograms Large prawns, shell retained
16 cups Coconut milk
3 Fish cakes, sliced
3 teaspoons Salt
1½ kilograms Fresh thick vermicelli
Scalded & drained
600 grams Beansprouts
2 Cucumbers, peeled & shredded
2 Bunch, mint leaves

Directions

Grind A. Heat oil in a wok and fry A until fragrant and oil appears on surface. Put in large prawns and stir fry for 3 minutes until prawns are cooked. Dish out the prawns only and leave aside. This will prevent prawns from being overcooked. Pour in coconut milk and bring to a boil. Put in fish cake slices. When gravy boils again, add prawns and salt.

To serve, put a little thick rice vermicelli into individual serving bowls. Garnish with bean sprouts, cucumber and mint leaves. Pour hot gravy with prawns and fish slices over this.

Compiled by I. Chaudhary Source: Asian Delights...Betty Lew

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