Singapore Laksa with shrimps
Ingredients (4 servings)
  • 12 shrimps
  • 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
  • fish sauce
  • salt, sugar
  • 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
  • 10 shallots
  • 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
Step 1

Blend all ingredients for spicy paste.
Step 2
On medium heat, fry the prepared paste until it is dry.
Step 3
Add coconut milk and mix thoroughly with the paste. Bring to a boil, then simmer for 15 minutes.
Step 4
Add mussels and tau pok to liquid mass.
Step 5
Add shrimps and cook for 3-4 minutes so that the shrimps are not raw.
Step 6
Pour the laksa on the pasta into the dish. Add fish cakes, egg and sprouts.
Enjoy your meal!