Cherry & Dennis Helper Habitat
Malaysian Sarawak Laksa
馬來西亞砂拉越叻沙
Recipe overview
Rice noodles, prawns and shredded chicken sit in a fragrant Sarawak coconut broth.
01
Ingredients
Main ingredients
- 300 g rice vermicelli
- 300 g peeled prawns
- 250 g cooked chicken breast
- 400 ml coconut milk
- 1 L chicken stock
- 150 g bean sprouts
- 2 pieces eggs
Laksa paste
- 4 tbsp Sarawak laksa paste
- 1 tbsp cooking oil
Final seasoning
- 1 tsp salt
- 2 tbsp lime juice
02
Tools
- soup pot
- small pan
- colander
- knife
- cutting board
03
Steps
Step 1
Soak rice vermicelli in warm water and drain
Soak rice vermicelli in warm water and drain.
Step 2
Shred the cooked chicken breast
Shred the cooked chicken breast.
Step 3
Boil the eggs, peel and halve them
Boil the eggs, peel and halve them.
Step 4
Rinse the prawns and drain well
Rinse the prawns and drain well.
Step 5
Heat oil in a pot and fry the laksa paste
Heat oil in a pot and fry the laksa paste.
Step 6
Pour in stock, stir and bring to a boil
Pour in stock, stir and bring to a boil.
Step 7
Add coconut milk and lower the heat
Add coconut milk and lower the heat.
Step 8
Cook prawns until just pink and done
Cook prawns until just pink and done.
Step 9
Season with salt and lime juice, then taste
Season with salt and lime juice, then taste.
Step 10
Divide noodles and bean sprouts among four bowls
Divide noodles and bean sprouts among four bowls.
Step 11
Top with chicken, prawns and half an egg
Top with chicken, prawns and half an egg.
Step 12
Ladle over hot broth and serve immediately
Ladle over hot broth and serve immediately.
Common mistakes
- Do not boil coconut milk hard or it may split.
Tips
Remove prawns once pink to keep them tender.
