Singaporean Laksa
Ingredients
- Boiled noodles ½ packet
- Bean sprout 1 cup
- Boiled egg 3
- Prawns 200 gm
- Bean curd 2
- Oil 2 – 4 tbsp
- Fresh red chilies (ground) 4 – 5
- Sugar 1 tsp
- Coconut milk ½ cup
- Onion chopped 1
- Garlic chopped 4 – 5 cloves
- Ginger chopped 1 piece
- Lemon skin ½ tsp
- Turmeric 1 tsp
- Chili powder 1 tsp
- Coriander powder 1 tsp
- Mint leaves ¼ bunch
- Salt to taste
- Black pepper ¼ tsp
- Spring onion a little
Method
- Blend together 1 onion, 4 – 5 fresh red chilies, 1 boiled egg, 1 piece of ginger, 4 – 5 cloves of garlic, 1 tsp chili powder, 1 tsp turmeric, 1 tsp coriander powder and ½ cup coconut milk. Blend to a smooth paste and keep aside.Heat 2 – 4 tbsp oil in a wok, add prawn and fry till their color is changed. Remove prawns and keep aside.Now add egg paste into the wok, fry well for 2 – 3 minutes. Now lower the flame and cook covered for 3 – 4 minutes.Cut bean curd into slices and deep fry till golden brown.Now remove lid of the prepared sauce, mix well.Add chopped spring onion, boiled noodles, bean sprout, fried prawns, salt to taste, ¼ tsp black pepper and 1 tsp sugar. Mix well.Then add in fried bean curd and ½ tsp lemon skin.Lastly add mint leave and mix, serve garnished with boiled egg.
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