Malaysian Laksa Recipe

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Ingredients:

Serving

4 -5 shallots, chopped
6 -7 garlic cloves, chopped
1 piece gingerroot, peeled and chopped (thumb size)
1 red chile, fresh (more or less , depending to your taste)
1 tbsp dried prawns
1/2 cup water
4 tbsp vegetable oil
12 raw green prawns or 12 green shrimp, shelled and divined
180 ml laksa paste
1 liter chicken stock
400 ml coconut cream
320 g fish balls (optional)
320 g fried tofu , puffs halved
1 tsp sugar
3 tbsp fish sauce
salt , to taste
1 lime , juice of
160 g rice vermicelli
350 g egg noodles
1 chicken breast, cooked and shredded (boiled-stock can be used for the broth!)
1/2 cup bean sprouts
1 spring onion, chopped
1 red chile, sliced
4 tbsp coriander leaves
2 tbsp deep fried shallots
fresh lime wedge

Directions:

Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
Enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1550.29 Kcal (6491 kJ)
Calories from fat	492.01 Kcal
		% Daily Value*
Total Fat	54.67g	84%
Cholesterol	80.77mg	27%
Sodium	1193.13mg	50%
Potassium	1016.42mg	22%
Total Carbs	205.41g	68%
Sugars	85.44g	342%
Dietary Fiber	11.94g	48%
Protein	37.97g	76%
Vitamin C	19.4mg	32%
Iron	9.4mg	52%
Calcium	411.2mg	41%

Amount Per 100 g
Calories	223.61 Kcal (936 kJ)
Calories from fat	70.97 Kcal
		% Daily Value*
Total Fat	7.89g	84%
Cholesterol	11.65mg	27%
Sodium	172.09mg	50%
Potassium	146.61mg	22%
Total Carbs	29.63g	68%
Sugars	12.32g	342%
Dietary Fiber	1.72g	48%
Protein	5.48g	76%
Vitamin C	2.8mg	32%
Iron	1.4mg	52%
Calcium	59.3mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

34.8

Points
39

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Sugar

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