My time spent living in Singapore opened my eyes, mind and palette to the different types of cuisine available there as it was the melting pot of Asian Pacific cultures and cuisine. The Singapore Laksa is a spicy, hot bowl of soup with noodles, chicken, fish and many other yummy ingredients. It’s closest relative is the Ohn-no Kauk Swe which I have also posted, this is my version of the Laksa and does not take too much of cooking time. I suggest keeping the tissues nearby, you’re going to need it. Enjoy!

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INGREDIENTS
500-g Vermicelli noodles
500-ml Coconut milk
400-g Prawns, deveined, shelled
Prawn shells, washed and drained
100-g Mung Bean sprouts, washed
10 Sprigs Laksa leaves
OR
1/2-cup Coriander & Mint leaves
1/2-cup Cooking oil
1-ltr. Water
Salt and brown sugar to taste
Garnish:
Fresh coriander, chopped
Spring onions, chopped
Lime wedges
Chilli oil to serve*
Paste:
1 Garlic clove, large, skinned
10-nos. Shallots
1/4-tsp. Turmeric powder
1-inch Galangal ginger, washed, peeled
4-nos. Candlenuts
1-stalk Lemon grass, bruised
2-tsp. Shrimp paste (Balachan)
12-nos. Dried red chillies, pre-soaked

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PROCEDURE
Step 1 – Prep
1. Pour 1-ltr. water in a sauce pan, add the prawn shells, bring to a boil, add the laksa leaves or coriander mint combo to the stock and simmer for 15-mins.
2. Grind all the ingredients for the paste in a blender, soak the red chillies in a cup of warm water to soften, bruise the lemon grass with the back of your chefs knife, always use the inner whites to grind, use macadamia nuts instead of candlenuts or cashew nuts.
3. Blanche the sprouts in hot water for 1-min and drain, keep aside.
Step 2 – Cook
1. Pour oil in a wok and heat, add the paste and fry well for about 15-mins.
2. Strain and pour the stock into the wok, bring to a boil. Gradually add the coconut milk, stirring well, turn down the heat to a simmer.
3. Keep on simmer till you see ‘red oil’ surfacing, add salt and sugar, taste, adjust, taste again.
4. Now add the prawns, bring to a boil and turn off the heat.
5. Boil a litre of water, turn off the heat and blanche the noodles for a few minutes until the separate and cook for about 2-mins, drain immediately and don’t over cook.
6. Serve the noodle in a bowl, ladle over the gravy with the prawns, garnish with chopped coriander and lime wedge, optionally serve with chilli oil on the side for more spice.

Chilli oil * - Its simple, 12 dried red chillies, grind to make flakes, keep in a bowl. Heat 1 cup of oil till it smokes, for about 2-mins, let it rest for 3-mins, pour over the flakes, cool down.