Dry Laksa

Serving size: 4-6pax

[Ingredients]

• 500g thick beehoon

• 200g beansprouts

• 200g coconut milk

• 6pc taupok - cut into cubes

• 500g prawns - shelled and deveined

• 200g fishcakes - sliced

• 50g laksa leaves - remove stems, finely chopped

• 500g cockles with shell

• Sugar and salt

• 2 tbsp cooking oil

[Rempah]

• 250g shallots - peeled

• 6 cloves garlic - peeled

• 1-inch turmeric - peeled

• 1 tbsp toasted belacan

• 1 stalk lemongrass - outer layers removed, sliced

• 3 tbsp dried shrimps

• 250g dried chilli paste

• 6 slices galangal

[Steps]

1. Soak dried shrimps in hot water for 10mins and drain.

2. Add all rempah ingredients into a blender and blend till smooth.

3. Blanch beehoon and beansprouts for 1-2mins, drain and set aside.

4. Blanch cockles to preferred doneness, remove shells and set aside.

5. In a large heated wok, add in cooking oil and rempah, stir-fry till fragrant and slightly dry.

6. Add in coconut milk, mix well and bring to a boil.

7. Add in taupok and prawns, stir-fry for 1-2mins. Then, add in beehoon and mix evenly.

8. Adjust seasoning with sugar and salt. Then, add in beansprouts and fishcake, mix evenly.

9. Lastly, mix in laksa leaves and cockles.

Adapted from themeatmen