Craving for a little spice on a sunny day in Singapore? This noodle dish is the perfect comfort food for that and is bound to both fill your belly and tickle your tastebuds. The taste of this dish is no stranger to the community and if you’re not a soup kind of person, this recipe will not compromise on taste and will be the perfect dish for you!
Dry Laksa – 干炒叻沙
Servings: 4-6 pax
Time: 45 minutes
500g thick vermicelli
200g bean sprouts
200g coconut milk
6 pieces Tau pok (cut into cubes)
500g prawns (deshelled and deveined)
200g fish cakes (sliced into strips)
50g laksa leaves (remove stems and chopped finely) (reserve some for garnishing)
500g cockles with shell
Sugar & salt to taste
2 tbsp cooking oil
250g shallots (peeled)
6 cloves garlic (peeled)
1 inch Turmeric (peeled)
1 tsp Toasted Belacan
1 stalk Lemongrass (sliced)
3 tbsp dried shrimps (soaked and drained)
250g dried chilli paste
6 slices Galangal
Soak dried shrimps with hot water for 10 minutes and drain them.
Cut tau pok into cubes, cut fish cakes into slices, deshell and devein prawns.
Add all ingredients from rempah into a food processor and blend until smooth.
Blanch thick vermicelli and bean sprouts for 1-2 minutes, drain and set aside.
Blanch cockles to preferred doneness and remove from the shell. Set aside.
Add cooking oil into a large wok pan, add blended rempah and stir fry until fragrant and slightly dry.
Add coconut milk, mix well and bring to a boil.
Add tau pok and prawns stir fry for 1-2 minutes, add blanched vermicelli and mix evenly.
Season with sugar and salt to taste, add blanched bean sprouts, fish cakes and mix evenly.
Add finely chopped laksa leaves and blanched cockles, mix well and serve. Garnish with more chopped laksa leaves.