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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

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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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Nyonya Laksa - Prawns or Chicken.

 
 

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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!!
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