Stanleys Laksa Recipes

SINGAPORE LAKSA RECIPE BY TASTY

Steps:

• Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
• To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
• Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
• Remove prawn shells then strain the broth into a bowl through a sieve.
• In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
• Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
• To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
• Enjoy!

STANLEY'S LAKSA PASTE

Steps:

• In a food processor, combine lemongrass, garlic, turmeric, galangal, ginger, candlenuts, onion, chiles, shrimp paste, and 1/2 cup water. Process to form a smooth paste.
• In a medium skillet, heat oil over medium-high heat. Add paste mixture and cook, stirring constantly, until golden and aromatic, 15 to 20 minutes. Remove from heat, and add palm sugar, stirring to dissolve. May be stored in an airtight container in the refrigerator for up to 1 month.

STANLEY'S LAKSA

Steps:

• In a medium saucepan, bring chicken stock and coconut milk to a boil. Stir in laksa paste, and let simmer for 15 minutes. Season with salt and pepper.
• Using an immersion blender, blend until smooth. Pass mixture through a chinois or a fine-mesh sieve lined with cheesecloth. Transfer to a second saucepan, and keep warm over medium-low heat. Add bean curd, and cook for 3 minutes.
• Season shrimp with salt and pepper. Heat a large skillet over high heat. Add shrimp, and sear on both sides until just cooked through, about 2 minutes. Remove, and set aside.
• Bring a large saucepan of water to a boil; add salt. Add noodles, and heat through. Drain, and divide among four large soup bowls. Pour soup over noodles, and top with bean sprouts, shrimp, and herb leaves. Serve immediately.