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Katong Laksa

Katong Laksa

Singaporean
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43 minutes
4 people
Medium31–60 min or 7–12 steps

43 min · 8 steps

Medium: 31–60 min or 7–12 steps

526 kcalper person
Protein 28g
Carbs 45g
Fats 26g

About this dish

Katong-style laksa: rice vermicelli cut short and eaten with a spoon, bathed in a rich coconut and dried shrimp gravy with prawns, cockles and fish cake, and finished with laksa leaf and chives.

Allergy Info

Fish, Crustaceans, Molluscs

Diet Info

Pescatarian

Before you start

Ready-made is fine, or make your own.

Ingredients

Fresh Produce

  • Shallots6
  • Garlic cloves3
  • Beansprouts100 g
  • Chinese Chiveschopped20 g
  • Laksa leavestorn10 g

Fish & Seafood

  • Raw King Prawnsshell-on300 g
  • Cocklesscrubbed200 g
  • Fish cakessliced100 g
  • Dried shrimp20 g

Tins & Jars

  • Coconut Milk400 ml
  • Fish stock600 ml

Dried Goods

  • Rice vermicellicut into short lengths350 g

Spices & Seasonings

  • Dried Red Chilliessoaked6

Oils & Condiments

  • Shrimp pastebelacan10 g
  • Sambal Belacanready-made, to serve40 g

Utensils

  • Blender
  • Wok
  • Large saucepan
  • Chopping board
  • Sharp knife
  • Ladle

Method

1

Peel and devein the prawns.

Approx. 6 minutes
2

Blend the shallots, garlic and soaked dried chillies into a paste.

Approx. 6 minutes
3

Heat a little oil in a wok, toast the shrimp paste, then fry in the blended paste and dried shrimp until fragrant.

Approx. 8 minutes
4

Transfer the fried paste to a large saucepan, pour in the fish stock and coconut milk, and bring to a gentle simmer.

Approx. 6 minutes
5

Add the prawns and cockles and simmer for 5 minutes until the prawns turn pink and every cockle shell has opened.

Approx. 5 minutes
6

Discard any cockles that remain closed, then stir in the sliced fish cakes and simmer for 2 minutes to heat through.

Approx. 2 minutes
7

Blanch the noodles and beansprouts in the simmering broth for 2 minutes, then divide between bowls.

Approx. 4 minutes
8

Ladle over the broth, prawns, cockles and fish cake, and top with chopped chives, torn laksa leaves and a spoonful of sambal belacan.

Approx. 6 minutes

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