The Singapore coconut laksa Recipe are two main styles of laksa in Singapore, Penang laksa and laksa lemak, with countless variations on those. the soup is a laksa lemak, which is spicy with a rich coconut cream sauce. There version here is made with fish and seafood, but chicken or tofu and vegetables are used frequently.
Serves 6
Ingredients:
14oz (400g) unpeeled raw shrimp
4 garlic cloves, any green inner
shoots removed, chopped
2 teaspoons freshly ground
coriander seeds
1 teaspoon ground turmeric
4 fresh red chiles, seeded and
finely chopped
8 shallots, finely chopped
1 teaspoon shrimp paste (balacan)
2 tablespoons macadamia nuts
1 lb (450g) rice vermicelli
1 small cucumber
2 lemongrass stalks
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
10fl oz (300ml) coconut cream
8oz (225g) firm-fleshed fish such
as snapper or sea bass,
cleaned, boned, and cut into
3⁄4in (2cm) cubes
juice of 2 limes
handful of fresh cilantro leaves
8oz (225g) bean sprouts, rinsed
handful of fresh mint leaves
freshly ground black pepper
lime wedges, to serve
Method:
1. Bring 2 cups water to the boil. Add the whole shrimp, and cook for 2 minutes until the shrimp turns pink. Remove the shrimp with tongs, and reserve the liquid. When cool enough to handle, peel the shrimp, slit open the backs with a knife, and devein. Set aside.
2. Using a mortar and pestle, grind the garlic, coriander seeds, and turmeric to make a paste. Add the chile and shallot, then the shrimp paste and macadamia nuts, grinding all the while. Add a little water and keep grinding until you have a smooth paste. Set aside.
3. Soak the rice vermicelli in boiling water for 2 minutes until soft; drain. Cut the cucumber into 1¾in (4cm) lengths, then cut the flesh into slices; discard the central core of seeds. Restack the slices and cut the cucumber into matchsticks. Remove the outer leaves of the lemongrass stems, then bruise the stems with back of a knife.
4. Heat the oil in a heavy pan over a medium heat, and add the reserved spice paste. Stir-fry for about 5 minutes until fragrant. Add the reserved shrimp cooking liquor, lemongrass, salt, and sugar, and bring to the boil. When the water has boiled, add the coconut cream. Simmer for 8–10 minutes until the liquid starts to thicken.
5. To serve, divide the noodles among six deep bowls. Season the fish with black pepper; add to the simmering liquid. Poach for 3–4 minutes until cooked. Add half the lime juice and half the fresh cilantra. Check the seasoning. Thirty seconds before you remove the pan from the heat, mix in the reserved shrimp and the bean
6. sprouts. Divide the fish, shrimp, and bean sprouts among the bowls, and ladle the broth over all. Garnish with the remaining cilantro, mint leaves, cucumber, and lime wedges. Serve hot.
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| Singapore coconut laksa Recipe |
