Pot Laksa Recipe

Pot Laksa Recipes

Ingredients :

500 g


300 g


100 g

200 g




For Gravy :


100 g




200 g


1 tsp

20 g

1 tbsp


4 cups

8 tbsp

laksa noodles, scalded

fried fish cakes

medium sized prawns, shelled and fried with salt

bunch daun kesum

oysters, boiled

bean sprouts, boiled

cucumber, peeled and cut into 4 cm lengths

fresh chilies, pounded until fine





stalks lemon grass

thumb length piece fresh turmeric

dried chilies


cloves garlic


dried prawns

coriander powder

grated coconut



salt to taste

thumb sized piece shrimp paste, toasted

Method :
  1. Scrape off the skin of the turmeric and galangal.

  2. Slice roughly.

  3. Slice thinly the white hard part of the lemon grass.

  4. Cut off the stalks of the dried chilies and slit down the length of each chili to remove the seeds.

  5. Soak in hot water for 5 minutes.

  6. Drain and slice the chilies roughly.

  7. Wash and drain the candlenuts.

  8. Peel and slice the shallots.

  9. Peel the garlic.

  10. Wash the dried prawns and soak in hot water for about 5 minutes.

  11. Drain.

  12. Pound the dried prawns until fine and keep aside.

  13. Pound the candlenuts, galangal, lemon grass, turmeric, shrimp paste and shallots until very fine.

  14. Keep aside.

  15. Squeeze out 1 cup coconut milk.

  16. Keep aside.

  17. Squeeze out the milk from the rest of the coconut.

  18. Heat a wok and add in 8 tbsp oil.

  19. Add in the pounded spices and dried prawns.

  20. Stir fry until fragrant and add in the coriander powder.

  21. Continue frying for 30 seconds before adding in the thin coconut milk.

  22. Boil for about 20 minutes.

  23. Then add the thick coconut milk and bring to the boil before turning off the heat.

  24. Keep aside.

  25. To serve.

  26. Place some bean sprouts in a bowl and top with the laksa noodles.

  27. Add oysters and pour the boiling gravy over.

  28. Garnish with fish cakes, shredded cucumber, shredded daun kesum and some pounded chili.

Serves 4 - 6

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