Fortune Top Shell
500g of thick rice vermicelli
200g bean sprouts
2 tbsp oil
200ml coconut milk
8 tau pok, sliced
8-10 prawns, deshelled except tail
1 can Fortune Top Shell, sliced
150g fishcake, julienned
½ tbsp sugar
½ tsp salt
35g laksa leaves, finely chopped
250g shallots, peeled
5 cloves garlic, peeled
4 red chilli, seeds removed
15 dried chilli, rehydrated
2-3 stalks of lemongrass (stem)
10g turmeric, peeled
20g galangal, peeled
3 tbsp dried shrimp, pre-soak 30 mins
1 tbsp belacan, toasted
½ tbsp ground coriander (optional)
2 tbsp water
Blanch the thick rice vermicelli and bean sprouts for 30 seconds each.
Blend the laksa paste ingredients together.
Heat the oil in a wok over medium heat. Add the laksa paste and stir-fry until fragrant. Add coconut milk and mix till combined.
Add the tau pok and prawns. Cook for 2 mins or until the prawns are almost fully cooked.
Add the blanched thick rice vermicelli, bean sprouts, fishcake and Top Shell. Season with salt and sugar to taste. Toss to mix evenly. Add the chopped laksa leaves and give it a final toss.
Plate the Dry Laksa and serve!
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