Cherry & Dennis Recipes
Singapore Chicken and Prawn Curry Laksa
新加坡雞蝦咖喱叻沙
Recipe overview
Aromatic coconut curry laksa broth holds rice vermicelli, chicken, prawns, tofu puffs, bean sprouts and egg in a warming Singapore-style bowl.
01
Ingredients
Main ingredients
- 300 g rice vermicelli
- 350 g chicken thighs
- 250 g prawn
- 150 g tofu puffs
- 150 g bean sprouts
- 4 piece egg
Seasoning
- 4 tbsp laksa paste
- 1 tbsp Fish sauce
- 1 tsp sugar
- 2 tbsp cooking oil
Garnish
- 2 stalk spring onion
Stock
- 400 ml Coconut milk
- 900 ml water
02
Tools
- knife
- cutting board
- mixing bowl
- pot
- saucepan
- colander
- measuring cup
- measuring spoons
- ladle
- tongs
- bowl
03
Steps
Step 1
Boil the eggs
Boil the eggs for 9 minutes, cool in cold water, peel and halve.
Step 2
Cook the vermicelli
Cook the vermicelli until just tender, rinse cold, drain and divide among four bowls.
Step 3
Prepare chicken and prawns
Cut the chicken into bite-size pieces; peel, devein and pat the prawns dry.
Step 4
Prepare tofu puffs and sprouts
Halve the tofu puffs, rinse and drain the bean sprouts and finely slice the spring onion.
Step 5
Fry the laksa paste
Heat oil in a pot and fry the laksa paste over medium heat for 2 minutes until aromatic.
Step 6
Build the coconut broth
Gradually stir in coconut milk and 900 ml water and bring to a gentle simmer.
Step 7
Simmer the chicken
Add the chicken and simmer for 8 minutes until cooked through and 74°C at the centre.
Step 8
Add the tofu puffs
Add the tofu puffs and simmer for 4 minutes so they absorb the curry broth.
Step 9
Poach the prawns
Add the prawns and gently simmer for 2 to 3 minutes until just pink.
Step 10
Season the laksa
Stir in fish sauce and sugar, simmer for 1 minute and taste.
Step 11
Blanch the bean sprouts
Blanch the bean sprouts for 30 seconds, drain immediately and place over the noodles.
Step 12
Assemble and serve
Ladle chicken, prawns, tofu puffs and hot broth over each bowl; add egg halves and spring onion.
Common mistakes
- Do not boil vigorously after adding coconut milk or the broth may split.
Tips
Keep noodles, bean sprouts and broth separate until serving so the noodles do not become soggy.
