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Sarawak Laksa

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Ingredients
  

Prawn Broth

  • Prawns head
  • Oil
  • Salt
  • Keep some poached prawns for toppings

Chicken Broth

  • Corn fed chicken
  • Salt
  • Shred the chicken meat for toppings

Sarawak Laksa Main Broth

  • Sarawak Laksa paste
  • Combination of Chicken and Prawn Broth
  • Coconut milk
  • Evaporated milk

Sarawak Laksa sambal paste

  • Sieved laksa paste
  • Dried chillies
  • Belacan
  • Dried shrimps
  • Minced shallots
  • Sugar

Toppings and serving

  • Blanched rice vermicelli and yellow mee
  • Shredded chicken
  • cooked prawns
  • Egg omelette
  • Coriander
  • Crispy shallots (optional)
  • Calamansi lime

Notes

TIP - Poach the prawns separately and add the stock to the main Laksa broth.
TIP - Fry the omelette with a pinch of salt NOT soy sauce cause that makes the eggs looks dirty brown.
TIP - Blanch the beansprouts but don't overcooked (soggy).
TIP - Calamansi lime is a must. (If you can't get it normal lime will have to do but I bought mine from Malaysia and freeze in my freezer).
TIP - Let your guests top up with more or less of the toppings like coriander and sambal as some don't like coriander and some can't take too spicy.