Sarawak Laksa

Sarawak laksa (Malay: Laksa Sarawak) comes from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry in its ingredient at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

260 gm bee hoon
12 big prawns, shelled and deveined
100gm beansprouts
2 eggs, beaten
2 tablespoons green peppercorns
100gm cooked chicken, shredded
60gm cucumber, shredded
chopped spring onions
chopped coriander leaves
fried shallots
4 limau kasturi, halved
pepper sambal

1. Soak bee hoon in hot water till soft. Drain and set aside.
2. Cook prawns and slice in half.
3. Lightly blanch beansprouts. Drain and set aside.
4. Make an omelette with the eggs and green peppercorns. Let it cool, then cut into strips.
5. Divide the bee hoon into 4 bowls, top with beansprouts, shredded chicken, cucumber, prawns and egg strips.
6. Pour hot laksa gravy over and garnish with spring onions, coriander leaves and fried shallots.
7. Serve with pepper sambal and limau kasturi on the side.

12 prawn shells and heads
1 litre chicken stock
3 tablespoons cooking oil
a few drops pepper oil
4 shallots chopped
10gm ginger, cut into strips
20gm dried chillies, ground
10gm ground candle nuts (or macadamia nuts)
2 tablespoons coriander powder
2 stalks lemon grass, crushed
1 litre santan
ground white pepper

1. Boil the prawn shells with chicken stock for 1/2 hour. Strain and discard shells.
2. Heat the oils in another pot and saute shallots, ginger and ground chilli.
3. Add candle nuts and coriander and fry for one minute. Then, add the stock and lemon grass and bring to a boil.
4. Pour in the santan, add salt and pepper and boil.
5. Then, simmer gently to keep hot for serving.

Close X