Laksa is the traditional dish that comes from the Indonesian and Malaysian cuisine. With the recipe originating in Singapore, our team at Halaveli has adapted it to our customers’ palates. An explosion of flavours and tastes!
The Laksa broth:
- 400g vermicelli
- 500ml coconut milk
- 50g chopped ginger
- 2 cloves of garlic, minced
- 4 or 5 chopped shallots
- 1/2 bunch fresh coriander, washed
- 1 teaspoon tumeric
- 3 teaspoons curry powder
- 12 shrimps (about 100g each), peeled and deveined
- 2 tablespoons soy sauce
- 3 or 4 cumbava leaves
- 1 litre chicken stock
- 160g Silken Tofu
1. Boil a large pot of water. Add the vermicelli and cook them until they are tender.
2. Drain and rinse them to prevent them from sticking. Set them aside.
3. In a wok, bring the coconut milk to a boil until the coconut oil separates and forms a layer on top.
4. Finely chop all the spices and fry them until they fill the air.
5. Add the shrimp, soy sauce, cumbuva leaves and chicken broth. Boil them and adjust the seasoning.
Finishing and presentation
Divide the vermicelli into 4 bowls, then add the broth and arrange the prawns and tofu, cut into large cubes.
Garnish each bowl with fresh coriander and fried shallots. Our chefs add some lemon, a small endive and some pear slices.