Peranakan Laksa
Peranakan Laksa
Get this quick and easy Peranakan Laksa noodle soup recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 60 minutes
  • Cooking Time 40 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 180 millilitres / 6 fl oz Vegetable oil
  • 1000 millilitres / 35 fl oz Coconut milk (Santan Cair)
  • 100 millilitres / 3½ fl oz Coconut cream (Santan Pekat)
  • ½ kilogram / 1 pound fresh Prawns - remove shell (keep) and coarsely chopped
  • 2 tablespoons dried Chilli paste (Sambal cili kering) - soften 6 dried Chillies in hot water, drain, and blend
  • 2 tablespoons Coriander powder (Serbuk Ketumbar)
  • Handful Laksa leaves or Vietnamese Mint (Daun Kesum), chopped
  • Handful Corriander leaves, chopped
  • 1 large Onion
  • 20 Fish balls
  • 20 Bean curd puff (Taupok)
  • Salt and sugar to taste
  • Paste Ingredients - to be finely grounded:
  • 20 Shallots (Red onion)
  • 6 Lemongrass (Serai), shreded
  • 10 Chillies, half- seeded
  • 4 Kaffir lime leaves(Makrut, Daun Limau Purut), shredded
  • 2 cm / 1 inch Galangal (Lengkuas or Blue Ginger), sliced
  • 4 cm / 2 inch fresh Ginger, sliced
  • 2+½ ounces dried Shrimps (Hebi, Udang Kering), soaked in hot water
  • 1 fresh Turmeric, sliced
  • 15 Candlenuts (Buah Keras, Kemiri)
  • Water to blend
  • Garnishing:
  • 2 Fish Cakes, blanched and sliced
  • 300 grams / 10 oz Egg Noodles or Rice Noodles or Vermicelli Rice Noodle
  • 30 grams / 1oz Prawns, blanched
  • 30 grams / 1oz Cockles, blanched
  • 1 hardboiled Egg - Sliced into halves
  • ½ Calamansi lime(Limau Kalamansia, Limau Kasturi) - for each dish
  • 1 Cucumber, finely sliced
  • Handful of raw Bean spouts (Tauge)
  • Chilli based sauce (Sambal) - to taste
  • Prawn Stock:
  • Handful of Shrimp
  • Handful of Cockles Previously removed Prawn shells and heads
  • 1 Onion
  • 1 Lemongrass
  • 6 Garlic cloves
  • 2 cm / 1 inch fresh Ginger, sliced
  • 5 Limes Leaves (Daun Limau Nipis)
  • Water
Method
  1. Heat oil and fry the paste until fragrant on low heat for 10mins until the oil appears on the surface.
  2. Add in the fresh minced prawns. Bring to a simmer, then lower heat.
  3. Add in chopped laksa leaves and coriander leaves. Mix well.
  4. Add in coconut milk, and season the laksa with salt and sugar.
  5. Add in fish balls, bean curd puff (Taupok), and simmer the laksa for 20 minutes or until oil appears on the surface.
  6. Serve the laksa paste with the ingredients for garnishing.
  1. Prawn Stock:
  2. Fry onion in heated oil; add in shrimp, cockles, prawns, onion, lemongrass, garlic and ginger, until fragrant.
  3. Add in water and simmer for 10 minutes, or till stock thickens.
  4. Blend all ingredients with some stock, and put them back into stock.

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