Singapore Laksa with shrimps
Ingredients (4 servings)
16 green mussels
a few pieces of tofu
cooked Asian wheat noodle 900 g
bean sprouts 600 g
Fish cake (Naruto) sliced and brewed 240 g
4 boiled eggs
laksa leaf sprig
coconut milk 800 ml
vegetable broth 800 ml
Ingredients for spicy paste (4 servings)
dried shrimps soaked in water, then dried 100 g
3 garlic cloves
peeled and chopped galangal 50 g
peeled and chopped ginger 50 g
8 pieces of candlenut
4 dried chillies soaked in water and dried
1 large chopped chillies
2 teaspoons of shrimp paste
1 teaspoon turmeric
1 teaspoon coriander seeds
vegetable oil 200 ml
Blend all ingredients for spicy paste.
On medium heat, fry the prepared paste until it is dry.
Add coconut milk and mix thoroughly with the paste. Bring to a boil, then simmer for 15 minutes.
Add mussels and tau pok to liquid mass.
Add shrimps and cook for 3-4 minutes so that the shrimps are not raw.
Pour the laksa on the pasta into the dish. Add fish cakes, egg and sprouts.
Enjoy your meal!