I’ve always been a laksa “yellow noodles” kind of person and I find yellow noodles tend to soak up more flavor, hence the I used mostly yellow noodles for this recipe. But if you prefer just thick vermicelli, by all means, do what you prefer.
The Dancing Chef has quite a bit of kick, hence this dish is not exactly kid-friendly. But is great for parties – you could make a huge batch and incredibly satisfying since you could add as much ingredients into it as you want.
Hope you enjoy this dish as much as I did when I first discovered dry laksa!
Ingredients
Serves 8 adults
- 1.5 kg noodles, mix of yellow noodles and thick vermicelli
- 3-4 TBSP dried prawns (hae bee), finely chopped
- 3 packet laksa paste (I used Dancing Chef)
- A bunch of laksa leaves, plus 2 tsp of finely chopped ones for garnishing
- 200ml coconut cream or 300ml fresh coconut milk
- ~6 large-sized fish cake, thinly sliced
- ~12 pieces of taupok (tofu puff), thinly sliced
- 250g prawns
- 250g clams (or cockles)
Instructions
- Blanch your noodles for 1 minute. Drain and set aside. Best to lay them out on a wide surface otherwise they might clump.
- In a wok, under medium to high heat, add 2 TBSP oil and stir fry dried prawns till fragrantt. They will smell amazing.
- Reduce heat and pour laksa paste and laksa leaves in. Stir fry occasionally till fragrant. Watch out, don't to burn the paste. Add coconut cream or milk and turn the fire back to medium heat.
- Add all other ingredients, except the prawns and clams, and stir fry with the paste.
- When well incorporated, add clams and prawns. Turn off heat when prawns turn red and are cooked.
- Remove from heat, and in a mixing bowl, mix well with blanched noodles. Garnish with chopped laksa leaves.
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