Ingredients
300 gm rice vermicelli pre soak till just soft
300 gm sarawak laksa paste store bought
300 gm bean sprouts
300 gm prawns shelled and deveined
300 gm prawns shelled and deveined
200 gm chicken breast meat
2.5 litres chicken brothor water
200 gm thick coconut milk
2 egg slightly beaten to make omelette
1 tbsp salt to taste
1 tsp sugar to taste
2 calamansi limes
Coriander leaves (for garnishing)
Coriander leaves (for garnishing)
Preparations
Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.
Blanched the bean sprouts for a minute, then drained and set aside.
Blanched the bean sprouts for a minute, then drained and set aside.
Boil
the Chicken stock in the pot, first boil the prawns and set aside.
Poach the chicken breasts, then take it out and shred. Set aside.
Add prawn shells and heads into the stock, then add Laksa paste and cook for at least 30 minutes. Sieve the spices and shells out of the stock and bring it to boil again.
Add coconut milk and stir well. Turn off the heat. Taste and season / add salt & sugar if needed.
Add prawn shells and heads into the stock, then add Laksa paste and cook for at least 30 minutes. Sieve the spices and shells out of the stock and bring it to boil again.
Add coconut milk and stir well. Turn off the heat. Taste and season / add salt & sugar if needed.
Assemble
Place the rice vermicelli in a bowl, add the chicken strips, bean sprouts, omelette strips and prawns, then pour the laksa soup over the ingredients. Garnish with coriander leaves, and then a squeeze of lime. Bon appetite!
Place the rice vermicelli in a bowl, add the chicken strips, bean sprouts, omelette strips and prawns, then pour the laksa soup over the ingredients. Garnish with coriander leaves, and then a squeeze of lime. Bon appetite!
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