Ingredients with Measurements:
- 500g fresh prawns, peeled and deveined
- 500g laksa noodles
- 1 liter chicken stock
- 1 can coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves garlic, minced
- 4 shallots, sliced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- Salt, to taste
- Coriander leaves, for garnish
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic, shallots, and chillies, and sauté until fragrant.
2. Add the chicken stock, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and fish sauce. Bring to a boil and let simmer for 10 minutes.
3. Add the coconut milk and prawns, and let cook for another 5 minutes until the prawns are pink and cooked through.
4. In a separate pot, cook the laksa noodles according to package instructions. Drain and set aside.
5. To serve, divide the laksa noodles into bowls and ladle the spicy prawn broth over them. Garnish with coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Chicken stock can be substituted for vegetable stock
- Tamarind paste can be substituted for lime juice
Variations:
- Add sliced chicken or tofu for a vegetarian option
- Add bean sprouts and hard-boiled eggs for extra texture
Tips and tricks:
- To make the laksa noodles more tender, soak them in hot water for a few minutes before cooking.
- Adjust the spiciness of the laksa by adding more or less chillies.
Storage instructions:
- Store leftover laksa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat laksa in a pot over medium heat until heated through.
Presentation ideas:
- Serve laksa in a large bowl with a ladle for guests to serve themselves.
Garnishes:
- Coriander leaves
Pairings:
- Serve with a side of steamed rice for a heartier meal.
Suggested side dishes:
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the laksa is too spicy, add more coconut milk to balance the heat.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid any foodborne illnesses.
Food history:
- Betawi laksa is a traditional Indonesian dish that originated in Jakarta.
Flavor profiles:
- Spicy, sour, and sweet
Serving suggestions:
- Serve hot
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Region: Indonesian