Malaysian Laksa

1 hr

4 Servings

Equipment

Knife, chopping board, blender/pestle and mortar, wok (or deep frying pan) peeler, small saucepan

Steps

• Add laksa paste ingredients to a pestle and mortar or blender and blend till smooth.

• Add laksa paste to a wok with a little oil, fry for a few minutes.

• Add curry powder, coconut milk,  stock and lime leaves. Bring to boil, then turn down to simmer gently. After 10 mins, pour in the evaporated milk.

For the crispy onions

• Thinly slice the onion and separate the pieces, 

• heat up 1 cup of oil in a small saucepan and fry the onions until browned.

• Remove with slotted spoon, and drain off on kitchen paper.

Prepare your toppings:

• Prepare the cucumber by peeling into long strips and placing these in a glass of cold water (This changes the consistency, causing it's structure to stiffen)

• Slice lettuce and herbs

• In a bowl, add 1 tbsp cooked rice noodles, followed by a handful of lettuce,  2 - 3 tbsp laksa sauce, 3 cooked prawns/ chicken/tofu pieces, crispy onions, herbs and finally the cucumber ribbons.