Ingredients
serves 3-4
A.
350g prawn, cook the shell in 950ml water for soup base (or cook in 700ml water and add 250ml chicken broth) and blanch the prawn
60g oil
B. Spice paste
1/2 inch fresh or 1/4 tsp powdered turmeric
1 inch galangal
10 dried chilli (this is quite mild, add more if you prefer spicier)
4 buah keras
1/2 tbsp belacan
60g / 5 shallots
1 tsp coriander powder
3 cloves garlic
C.
50g ebi, washed and stir fried
1 lemongrass, bruised
D.
130g thick coconut milk / 200ml fresh coconut milk
bouillon cube (optional)
E.
tau pok
fish cake, fried and sliced
F.
1.5 tsp salt
1 tbsp sugar
400g noodle/ thick bee hoon, cooked as per instruction on package
egg, hard boiled and halved
bean sprout, blanched
laksa leaves, chopped
Preparation
