Wednesday, October 22, 2008

King Prawn Laksa

Today's special menu: King Prawn Laksa served with ketupat (rice cube)!

It’s a wet and windy day so I reckoned it would be nice to cook something hot and spicy for dinner. If you like Singaporean Laksa, you could try my recipe: 

4 shallots, 5 clove garlic, both chopped,1 fresh red chili, 1 tbsp dried shrimp. Broth: Prawn, 3 tbsp vegetbale oil, 2 tbsp of Laksa paste (you can find in Asian grocery), 1 tbsp sugar, fish sauce, salt to tase, juice of 1 lime.

Finishing touches: Rice vermicelli or egg noodles, boiled eggs, bean sprouts, spring onions (chopped), corieander leaves, deep fried shallots.

Process in blender, shallots, garlic, chili, dried shrimps until it forms a smooth paste. Fry the paste till fragrant, add prawns for about 1 minute untill they turn red, add the laksa paste then pour some water. Bring to the boil and then add coconut cream. It' s always good to allow time to simmer  for the flavours to come out. Add fish balls and fried tofu, sugar, fish sauce and salt to taste and bean sprouts. This time I didn't use rice vermelli but rice cube instead. Garnish with spring onions, coriander leaves and fried shallots, squeeze in the lime before eating.

Itadakimasu...






5 comments:

MiSSy MyLO said...

Nice Nice...just like the Malaysia Laksa and ketupat! Lol!

Jeanne said...

hmm.. king prawn nya yang mana tahaaan..
kirim2 dong kemari.. hehe..

Rashai said...

@missy milo: Thanks for dropping by, do you also have ketupat over there?.. :-)

Rashai said...

@Jeanne: indeed J...especially for seafood lover like me..
I'll cook the best one for you next time.. ;-)

espree said...

macam enak jaa ketupat nya..yok makan ?