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http://www.lifestylefood.com.au/recipes/12460/nyonya-laksa-prawns-or-chicken

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Nyonya Laksa - Prawns or Chicken

Greek yoghurt instead of coconut milk is used in this Laksa for a healthy dish. It is the spices that make the Laksa not the coconut milk.

Ingredients

  • 500 gms hokkien noodle - scald in hot water for 10 minutes

  • 300 gms bean sprouts

  • 2 extra tablespoons shredded vietnamese mint for serving

  • fried shallots (in bottle from oriental grocery shop) for serving

  • sambal olek for serving

  • 500 gms prawns/chicken

  • 10 pieces of fish balls (from oriental grocery shop)

  • 8 pieces tofu puffs

  • 2 tablespoons vienamese mint/daun kesom/laksa leaves - shredded

  • 8 tablespoons oil

  • 2 tablespoon kicap manis/sweet soy sauce

  • ingredients 1

  • 12 dry chillies - soaked in hot water and seeded

  • 100 gms lengkuas/galangal - sliced

  • 5 stalks lemon grass/serai - sliced

  • 1 thumb size fresh turmeric/kunyit - sliced or 1½ teaspoon turmeric powder

  • 1 tablespoon coriander powder

  • 200 gms small onions or 2 large onions

  • 1 thumb size belachan

  • 2 garlic - sliced

  • ingredients 2

  • 30 gms dried prawns - soak in warm water to soften the dried prawns, then drain liquid

  • ingredients 3

  • 8 tablespoons greek yoghurt

  • 3 cups chicken stock (more or less for thicker or thinner laksa gravy)

  • salt to taste

Method

  • 1.

    Pound/blend Ingredients 1

  • 2.

    Pound Ingredients 2 - not too fine

  • 3.

    Mix Ingredients 3 with a whisk

  • 4.

    Heat oil in wok and fry Ingredients 1 and Ingredients 2 till crisp but not burnt.

  • 5.

    Add Ingredients 3 and cover and boil for 15 minutes.

  • 6.

    Add prawns/chiken - cook prawns for 5 minutes or chicken for 12 minutes

  • 7.

    Add tofu puffs and fish balls and cook for 5 minutes.

  • 8.

    Add kicap manis and Vietnamese mint.

  • 9.

    Stir and mix well.

  • 10.

    To assemble the Laksa in a deep bowl

  • 11.

    Put a handful of bean sprouts at the bottom of bowl and pour a ladel of the boiling hot Laksa gravy on it.

  • 12.

    Add two handfuls of Hokkien noodle on top of the beansprouts.

  • 13.

    Pour more Laksa gravy on Hokkien noodle and evenly distribute the prawns, fish balls and tofu.

  • 14.

    Serve with fried shallots, additonal shredded vietnamese mint and sambal olek

Notes

Do not over cook the bean sprouts. Let the hot boiling Laksa gravy scald the sprouts and it will be crunchy iinstead of limp.

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Posted by N55895Report
My favourite weekend dish!! with prawns...
Posted by Edwin4Report
My cousin tried and tested. She has given the thumbs up. Very authentic and spot on. I love the gravy made with yoghurt and without coconut milk. Superb!!