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Nyonya laksa

With Chef Wan

Serve: 6
Cost:  $30
Time: 30 mins


1 fish cake, sliced
300g cockles, soaked in boiling water for 1 minutes and flesh removed
200g bean sprouts
15 prawns, boiled and shelled
300g rice vermicelli
1/2 cucumber, cored and cut into thin strips
1 tbsp shredded Laksa leaves
10 halved limes

Ingredients for Gravy:

180 ml vegetable oil
250 ml coconut milk
125 ml water
10 friend bean curd puffs (optional)
500g prawns, shelled, deveined and coarsely chopped
salt and sugar, to taste

Ingredients for spice paste for gravy:

20 peeled shallots
10 seeded red chillies
3 tbsp ground chilli paste
125g dried prawns, soaked and drained
2cm knob of Galangal, peeled
15 Candlenuts
3cm knob of Tumeric, peeled
2 Kaffir lime leaves
1 tbsp shredded Laksa leaves
1 tbsp Coriander powder


Prepare gravy.  Combine ingredients for spice paste in a food processor and blend until smooth.

Heat the oil in a pot.  Fry the spice until fragrant over low heat.  Add the coconut milk and water and bring to the boil.

Add fried burn curd puffs, fish balls, chopped prawns, salt and sugar.  Boil until the gravy thickens.

To serve: place fish cake, cockles, bean sprouts, prawns and noddles into serving bowls and spoon over gravy. 

Garnish with cucumber, shredded laksa leaves and limes.

Garnish as desired and serve immediately.

(TX: 18 August 2011)