This laksa from Sarawak has different seasonings in the gravy compared to other laksas from the Peninsular Malaysia region. A favorite at hawker stalls, they also tend to use beehoon or yellow noodles instead of the laksa noodles.
300 gms small prawns, peeled and deveined. Save shells for stock.
1 lemongrass bulb, bruised
1 small onion, coarsely chopped
125 ml water
1 kg chicken, cut into bite size pieces
1.5 litres coconut milk
100 gms dry roasted peanuts, ground
30 gms roasted sesame seeds, ground
2 tablespoon chopped fresh cilantro
Juice of 1 lime
Salt and sugar to taste
Oil for cooking
500 gms beehoon or yellow noodles, blanched in hot water before serving
15 shallots, peeled
6 cloves of garlic, peeled
2 cm galangal, peeled
15 dried chillies, deseeded and soaked in water
3 lemongrass bulbs, chopped
2 cm toasted belacan
For the garnish
1 whole cucumber, peeled, deseeded and cut into matchsticks
2 fresh red chillies, sliced
3 spring onions, chopped
8 calamansi limes, halved
Dried Prawn Sambal (see recipe)
Directions Prep:15min › Cook:30min › Extra time:15min › Ready in:1hr
First make the prawn stock by cooking the prawn shells with chopped onion, lemongrass and water slowly until boiling. Strain the liquid and reserve.
Put all the spice paste ingredients into a food processer and blend until fine. Heat a little oil in a pot and fry the spice paste until fragrant. Add the chicken pieces and cook over low heat for 2 minutes. Pour in the prawn stock, chopped cilantro and coconut milk. Simmer for 20 minutes.
Add the ground peanuts, sesame seeds, lime juice and season with salt and sugar. Stir well and add in the prawns. Continue cooking over low heat until the prawns are done and serve hot with the noodles. Garnish each bowl with some cucumber, chopped spring onions, cut chill, calamansi and some sambal.