Katong Laksa

Mains
Noodles
Seafood

Easy Level:

Easy

Cook Time:

1 Hr 30 Mins

Servings:

3-4 Pax

It’s giving 328 Katong Laksa, we really tried our best with this one.

The KEY INGREDIENT in the rempah is the dried shrimp and belacan content, don’t skimp on this! This will give the dish a nice texture and deep unami shrimpy flavour to the broth.

Finish off with coconut milk to get that creamy texture and balance out the spice.

Ingredients

Adjust Servings
US / Metric

Rempah

0.00
g
g
Dried chilli paste
0.00
g
g
Dried chilli paste
0.00
g
g
Galangal
0.00
g
g
Galangal
0.00
tsp
tsp
Tumeric
0.00
tsp
tsp
Tumeric
0.00
Candlenut
0.00
Candlenut
0.00
tbsp
tbsp
Toasted belacan
0.00
tbsp
tbsp
Toasted belacan
0.00
g
g
Shallots
0.00
g
g
Shallots
0.00
stalk
stalk
Lemongrass
0.00
stalk
stalk
Lemongrass
0.00
g
g
Dried shrimp, rehydrated
0.00
g
g
Dried shrimp, rehydrated
0.00
tbsp
tbsp
Ground coriander
0.00
tbsp
tbsp
Ground coriander

Broth

0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
g
g
Prawns
0.00
g
g
Prawns
0.00
litre
litre
Water
0.00
litre
litre
Water
0.00
ml
ml
Dried shrimp liquid
0.00
ml
ml
Dried shrimp liquid
0.00
ml
ml
Cooking oil
0.00
ml
ml
Cooking oil
0.00
stalk
stalk
Laksa leaves
0.00
stalk
stalk
Laksa leaves
0.00
litre
litre
Coconut milk
0.00
litre
litre
Coconut milk
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt

Per Portion

0.00
g
g
Thick bee hoon
0.00
g
g
Thick bee hoon
0.00
slice
slice
Fish cake, cut into short strips
0.00
slice
slice
Fish cake, cut into short strips
Prawns
Prawns

Garnish

Dried laksa leaves
Dried laksa leaves
Sambal belacan
Sambal belacan

Steps

1

Peel prawns and separate prawns and shells.
Peel prawns and separate prawns and shells.
Mark as completed

2

In a pot, add in cooking oil. Add in prawn shells and cook for about 5 minutes until dry and fragrant.
In a pot, add in cooking oil. Add in prawn shells and cook for about 5 minutes until dry and fragrant.
Mark as completed

3

Add in water and soaking liquid, bring to a boil and leave to simmer for about 30-45 minutes.
Add in water and soaking liquid, bring to a boil and leave to simmer for about 30-45 minutes.
Mark as completed

4

In a blender, add in all ingredients for rempah and blend until smooth.
In a blender, add in all ingredients for rempah and blend until smooth.
Mark as completed

5

In a wok/pan, add in 100ml of oil over medium heat. Add in rempah and stir fry until dark and fragrant. For about 30 minutes.
In a wok/pan, add in 100ml of oil over medium heat. Add in rempah and stir fry until dark and fragrant. For about 30 minutes.
Mark as completed

6

Once rempah is ready, strain prawn broth and blanch peeled prawns for about 30 seconds.
Once rempah is ready, strain prawn broth and blanch peeled prawns for about 30 seconds.
Mark as completed

7

Add in rempah and laksa leaves, and cook for about 30 minutes.
Add in rempah and laksa leaves, and cook for about 30 minutes.
Mark as completed

8

Add in coconut milk, sugar and salt, mix well.
Add in coconut milk, sugar and salt, mix well.
Mark as completed

9

Blanch thick bee hoon and transfer to a bowl, cut noodles up.
Blanch thick bee hoon and transfer to a bowl, cut noodles up.
Mark as completed

10

Add toppings of choice and pour hot laksa broth over.
Add toppings of choice and pour hot laksa broth over.
Mark as completed

11

Garnish with dried laksa leaves and sambal belacan.
Garnish with dried laksa leaves and sambal belacan.
Mark as completed

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