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Sarawak laksa
Laksa Sarawak — sambal-spiced coconut broth with rice vermicelli, chicken, prawns and omelette strips
Kuching wakes up to laksa Sarawak, ordered at coffee shops before work and reaching its peak on a lazy Sunday morning. It looks nothing like curry laksa: the broth is a russet, gently creamy soup built on a complex paste of chillies, shallots, galangal, toasted sesame, peanuts and warm whole spices, cooked into a chicken and prawn-shell stock with tamarind and a little coconut milk. Thin rice vermicelli is topped with shredded chicken, whole prawns, ribbons of omelette and bean sprouts, and every bowl comes with lime and a dab of sambal belacan. The work is in the paste, which keeps well and makes several batches. Chef's tip: toast the spices, sesame seeds and peanuts separately in a dry pan before grinding; it gives the broth its deep, roasted aroma.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the laksa paste
For the broth
For the bowls
Method
0/11 doneStep 1: Peel the 14 oz raw prawns, shell on, keeping heads and shells. Devein them and keep them in the fridge on a separate plate.
Step 2: Toast the 1 set whole spices (2 tsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 2 star anise, 4 cloves, 3 cardamom pods) in a dry pan over a medium heat for 2 minutes until fragrant, then tip out. Toast 2 tbsp white sesame seeds for 1–2 minutes until golden, then 1 oz roasted peanuts for 2 minutes. Grind the spices fine, then add sesame and peanuts and grind to a rough powder.
6 minStep 3: Blend 15 dried red chillies, 10 shallots, 5 cloves garlic, 1 oz galangal, 3 stalks lemongrass and 4 candlenuts with a little water to a smooth paste. Stir in the ground spices and ¼ tsp ground nutmeg.
Step 4: Heat 5 tbsp vegetable oil in a large pot over a medium heat and fry the paste, stirring constantly, for 12–15 minutes until it is dark brick-red, thick, and the oil separates. Lower the heat if it starts to stick; burnt paste ruins the broth.
15 minStep 5: Add the prawn shells and heads and fry for 3 minutes until pink, pressing on the heads.
3 minStep 6: Pour in 2 litres water, add 14 oz chicken breasts or boneless thighs and bring to the boil, then simmer gently for 15–18 minutes until the chicken reaches 165°F (165 °F) in the thickest part and the juices run clear. Lift out the chicken and shred it when cool enough.
18 minStep 7: Simmer the broth 10 minutes more, then strain through a sieve, pressing hard on the solids. Return to the pot with the strained 1 tbsp tamarind pulp, ¾ cup coconut milk, 2 tsp salt and 1 tbsp sugar and keep at a gentle simmer.
12 minStep 8: Drop the peeled prawns into the broth and poach for 2–3 minutes until pink all over and opaque in the centre. Lift them out.
3 minStep 9: Lightly oil a frying pan over a medium-low heat. Pour in a third of the 3 eggs, swirl into a thin sheet and cook for 1 minute until fully set. Repeat, then roll the omelettes up and slice into thin strips.
4 minStep 10: Blanch 7 oz bean sprouts in boiling water for 30 seconds; drain. Cook the drained 10 ½ oz rice vermicelli in the same water for 1 minute until soft, drain and divide between bowls.
2 minStep 11: Top the noodles with shredded chicken, prawns, omelette strips and bean sprouts. Ladle over the very hot broth. A common mistake is serving it lukewarm: the broth must be at a boil when it goes in so it reheats the toppings. Add coriander and serve with 4 calamansi or limes and sambal belacan.
Nutrition per serving
- Calories
- 740 kcal
- Protein
- 50 g
- Carbs
- 70 g
- Fat
- 29 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sarawak laksa take?
- About 90 minutes in total: 35 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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