Laksa Fusion
Laksa Fusion is a delightful combination of Singaporean and Chinese flavors, creating a unique and delicious dish that is perfect for any occasion.
Ingredients
- 400g rice vermicelli
- 200g prawns
- 400ml coconut milk
- 2 tbsp laksa paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 100g bean sprouts
- 2 hard-boiled eggs, halved
- Fresh cilantro leaves, for garnish
Instructions
- Soak the rice vermicelli in hot water according to package instructions, then drain and set aside.
- In a large pot, heat the laksa paste over medium heat for 2 minutes.
- Add the coconut milk, fish sauce, and sugar to the pot, and bring to a simmer.
- Add the prawns and cook for 3-4 minutes until they turn pink and opaque.
- Divide the rice vermicelli among serving bowls and ladle the laksa broth over the noodles.
- Top with bean sprouts, halved eggs, and cilantro leaves.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 12g
Supplies
Large pot Serving bowls Ladle
Tools
Cutting board Knife Measuring spoons
Serving suggestions
Serve the Laksa Fusion hot with a side of sambal chili for an extra kick of heat.
Tips & tricks
For a vegetarian option, replace the prawns with tofu and the fish sauce with soy sauce.
Cost
$15