Singapore Laksa

Ingredients

• 500 gr prawns, use head and shell for broth
• Rice vermicelli (cook according to package)
• 6-8 tofu puff, halved
• 200 ml coconut cream
• 1.5 L water
• 2 tbsp dried shrimp soak in hot water, minced
• Salt, sugar
• 1/4 cup Neutral oil
• 10-15long red chili
• 4 candlenut
• 1 lemongrass, take only the white part
• A thumbs size of each galangal and turmaric
• 3 garlic cloves
• 8 small shallot
• 1 tbsp shrimp paste, toasted
• 1 tsp coriander powder
• Boiled prawns and eggs
• Bean sprouts
• Fishcake

Instructions

1. 1

   --- Steps ---

2. 2

   Boil water in a pot

3. 3

   Saute prawn head and shell until dry, transfer into the boiling water, simmer over low heat for 30 mins and discard shells head

4. 4

   Heat oil, saute paste spices until darken in color then add dried shrimp, cook for 2-3 mins more and transfer into broth

5. 5

   Add coconut cream, salt, sugar and tofu puff, simmer for another 3-5 mins

6. 6

   Serve it with rice vermicelli and all the toppings