Singapore Spicy Shrimp & Coconut Milk Noodle Soup (a.k.a Laska)

Updated at: Thu, 17 Aug 2023 05:16:25 GMT

Step 1

Blend the Rempah ingredients into a fine paste. Make sure that the stems of Kaffir Lime Leaves are removed before blend. [28 Oct 2021: Use the hand-held blender device.]

Step 2

Add more oil if it is not wet enough to move in the blender.

Step 3

Fry on medium-low heat until fragrant (and the texture of it should be darker color and more paste-y). [28 Oct 2021: It does take some time. Just make sure it is not burnt]

Step 4

Cook and constantly move the mixture around in the pan till the oil begins to bleed out of the mass (you will see a small amount of oil oozing out of the paste; sizzling oil while frying; small amount) [28 Oct 2021: You can find some oil sizzling out of the mixture by the side]

Step 5

Next, remove majority of the rempah but keep 1 tablespoon of it in the wok. [28 Oct 2021: I did not make the Sambal chili, so I used all Rempah for the Laksa broth.]

Step 6

With 1 tablespoon of Rempah left behind, add the chilli paste and the oil and cook for a few minutes on medium heat till it darkens slightly. Similar to the Rempah, it should be darkened.

Step 7

Next remove this mixture and place into a bowl. It will be served with the main dish later.

Step 8

Remove the shells and heads from the 12 prawns and fry them in a small pot with a thick layer of oil, on medium heat. Remember, it must be thick layer of oil; enough to cover the whole surface of the pot and a little more. [28 Oct 2021: Make sure that the head contains as little meat as possible. Cut off the tail and throw them away]

Step 9

Once they all turn orange, crush the heads to remove all juices. Once fully cooked but not dried out, add 6 cups of water and cook for 45 minutes on a fast simmer. By fast simmer, we turn to medium heat and leave it simmer in the pot. Do remember to give a every 15 minutes attention and stir when needed, although it may not be necessary since it's on low heat. [28 Oct 2021: I feel that using 5 and 1/2 cup of water might be just right.]

Step 10

By then, it should have reduced to approximately 4 cups. Strain the stock and discard the shells. [28 Oct 2021: Preferably, it should be reduced to approximately 3 cups for thicker broth.]

Step 11

Mix the rempah together with the prawn stock and add the coconut milk and half of the salt and sugar. Adjust the taste later on using the remaining salt and sugar. [28 Oct 2021: Use a pinch of salt and sugar at a time and taste. Salt and Sugar may easily swing the taste to either side if large volume is added at one go.]

Step 12

Add in the tau pok (remember to cut them first into bite size pieces) and bring it to a simmer at low heat.

Step 13

Blanch the prawns and set them aside.

Step 14

Blanch the noodles and beansprouts quickly and strain, 10-20 seconds. Place at the bottom of the bowl.

Step 15

Fan out and place the sliced fishcake on the surface of the noodles.

Step 16

Pour out a couple of ladles of soup over the noodles, together with 2-3 small pieces of tau pok. [28 Oct 2021: Leftover soup can be kept in the refrigerator. The soup must be boiled again at 100C once it's outside the refrigerator for use.]

Step 17

Top with a pinch of the laksa leaves, 3 prawns per bowl and 1 teaspoon of sambal.

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