Singapore Shrimps Laksa
Put the shells and heads of the shrimp, in a mortar and pestle (if this is not available) use blender and liquidize with 8 cups of water with salt for 4- 5 minutes.
Strain, discard and use the liquid for stock and simmer and covered in a large sauce pan for 20 minutes in medium heat.
Soak vermicelli in boiling water for 10 minutes and drain in a colander.
Straggly pinch the bean sprouts tails, wash and drain.
Wash cucumber, leave the skin and cut into strips (matchstick size) and laksa leaves should be shredded finely.
Remove the stems and shake the seeds from dry chilies and soak in hot water for 10 minutes.
In a blender process dried shrimp to floss, add chilies and some soaking water, add the shrimp paste, onions, galangal and lemon grass and blend to a puree.
In a medium heat, heat a heavy pan with 3 tbsp. of oil, fry the puree, stirring constantly until fragrant and browned.
Mix the turmeric and coriander and stir for one minute or bit longer.
Add and mix the strained stock and simmer for 10 minutes.
Add and stir the coconut milk with equal amount of water and add salt to taste.
Before serving; heat the remaining oil in a wok in high heat and sauté the shrimp until they become pink, sprinkle with salt to taste.
In individual soup bowl, place handful of noodles, top with bean sprouts, cucumber strips and few shrimp
Scoop hot soup over and garnish with laksa leaves and offer sambal ulek and lime wedges.
Serve 6-8 people.
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