Singaporean Laksa Soup
|Medium prawns||1 Pound|
|Peeled shallots||2 Cup (32 tbs)|
|Dried chilies||20 , softened in hot water|
|Shrimp paste||1 Tablespoon|
|Dried shrimp||3 Tablespoon, soaked for a while in water to soften|
|Turmeric powder||1 Teaspoon|
|Roasted coriander powder||1 Tablespoon|
|Lemon grass stalks||2 , crushed (White Stem Portion)|
|Coconut milk||4 Cup (64 tbs)|
|Thick rice noodles||1 Pound, dried|
|Bean sprouts||9 Ounce, scalded|
|Glass noodles||7 Ounce, scalded and drained (Use Dried Form)|
|Fresh red chilies||4 , pounded|
|Cucumber||1 , peeled, cored and shredded|
|Fried fish cakes||4 , sliced|
|Laksa leaves||1 Bunch (100 gm), finely shredded|
1. Boil a pot of water and cook prawns until they turn pink. Remove, shell prawns when cool, and reserve prawns and stock.
2. Process shallots, chilies, shrimp paste, dried shrimp, and candlenut in a chopper until fine. Add powdered spices to the paste.
3. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface.
4. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling until it comes to boil. Season with salt, sugar, and pepper to taste.
5.Boil some water in another pot and boil dried noodles until they are al dente. Drain and divide noodles among bowls.
6. Top with a little softened glass noodles and bean sprouts. Garnish with a prawn, fishcake slices, shredded cucumber and laksa leaves.
7. Pour over hot coconut gravy.
8. Serve hot with or without rice.