Laksa recipe - Unveiling Singapore’s Katong Laksa flavours

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

prawn

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be healthier and cheaper.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: none

Poached eggs offer a similar texture with less effort.

Remove heads and shells from prawns, then devein them.

Simmer prawn shells in water to make prawn stock for 30 minutes.

Prepare the rempah by blending candle nuts, turmeric, lemongrass, dried chilies, dried shrimp, and black shrimp paste with oil until smooth.

Heat oil in a small pan, add the rempah, and cook until the oil separates and the color changes.

Add the prawn stock to the cooked rempah and bring to a boil.

Smash lemongrass and add it to the stock along with Vietnamese hot mint.

Stir in coconut milk and adjust seasoning with chili to taste.

Blanch cockles in water until they open, then scoop them out of their shells.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens