Traditional Sarawak Laksa 传统砂拉越叻沙
A typical bowl of Traditional Sarawak Laksa usually consists of rice vermicelli, omelette strips, shredded chicken, beansprouts, prawns, fresh coriander and lime. It is a famous Sarawak noodle dish which looks like the normal curry laksa. However, the Sarawak's version of this dish is slightly subtler compared to the normal curry laksa.
- Prep time
- 1 hr
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 grams rice vermicelli (pre soak till just soft)
- 300 grams yellow noodles
- 300 grams sarawak laksa paste (store bought)
- 300 grams beansprouts
- 300 grams prawns (shelled and deveined)
- 200 grams chicken breast meat
- 2.5 litres chicken broth (or water)
- 200 grams Thick coconut milk
- 2 eggs (lightly beaten to make omelette)
- 6 calamansi (cut in halves)
- 1 tbsp salt (to taste)
- 1 tsp sugar (to taste)
- 1 bunch mint leaves (for garnish)
- 1 bunch coriander leaves (for garnish)
- 3 red chillies (for garnish)
Instructions
- 1
Have ready all ingredients needed to make this traditional sarawak laksa.
- 2
First, cook the prawns in boiling water for 3 to 6 minutes until they turn pink.
- 3
Peel and devein the prawns, reserving the heads and shells for cooking the laksa stock.
- 4
Then poach chicken breast meat in a pot of water / chicken broth and then take it out.
- 5
Once cooled, shred the chicken meat and set aside.
- 6
Add the laksa prawn paste into the pot of chicken broth.
- 7
Then add in the prawn shells into the stock and bring to a boil. The more prawn shells you add, the tastier the broth.
- 8
Cover and on low heat, allow to simmer for 30 minutes.
- 9
Then, sieve the laksa spices and prawn shells out of the stock. You will get a lovely prawn and chicken laksa stock.
- 10
Bring the laksa stock to a boil again.
- 11
Then, add coconut milk and stir well. Cook for another 5 minutes.
- 12
Taste and season with salt and sugar. And we're done cooking the laksa broth.
- 13
Next, blanch briefly the rice vermicelli and noodles in boiling water for a minute and drain well before serving.
- 14
Then, blanch the bean sprouts for a minute. Drained and set aside.
- 15
Beat eggs and fry them thinly on a frying pan.
- 16
Cut into strips and set aside.
- 17
Pluck mint leaves and cut coarsely coriander leaves for garnishing and set aside.
- 18
Cut red chillies into long strips, for colours. Set aside. And we're done. Time to assemble everything together.
- 19
Place the noodles in a bowl, add chicken strips, omelette strips, prawns and bean sprouts. Then pour the hot laksa soup over the ingredients. Garnish with coriander and mint leaves, and then a squeeze of lime. As always, ENJOY!