Sarawak Laksa Recipe

Fragrant, spicy, and creamy Sarawak-style noodle soup with a rich prawn-coconut broth layered in tangy, aromatic flavors. The famous Sarawak Laksa or laksa made in Sarawak. Though spices like coriander seeds, cumin seeds and fennel seeds are roasted before adding into the making of Sarawak Laksa Paste, for easy cooking, store-bought already grounded ones make it easier.

 

The Laksa paste is what determines the delicious of laksa, which also be said as curry or laksa gravy. Once this has been made, the rest of the cooking technique is rather straightforward (PRAWN CURRY LAKSA). 

In this homemade laksa recipe, curry powder is added to balance the heat of dried chilies. Also, considering it’s a prawn laksa, its prawn stock and fresh prawns which are fried for the bust of crunchiness, and for also adding taste to the oil, which will be the same oil in which laksa paste will be fried. This is for a deeper layer of prawn richness (THAI RED PRAWN CURRY). 

 

Toppings are simple and practical. Classic Sarawak Laksa toppings like tofu pok and scented with coriander leaves, some fried omelette and sliced can be included as well.

 

One of the ultimate laksa, unique in its own style Sarawak Laksa. The aroma is simply outstanding, and every slurp of this authentic Sarawak Laksa recipe is truly delicious. 

Ingredients for Sarawak Laksa

For the Laksa Paste (blend for a thick paste with some water)

10 dried chilies 

1 lemongrass

1 inch galangal

1/2 inch roasted belacan/shrimp paste

4 shallots

5 cloves garlic

1 tsp curry powder

1 tsp coriander powder

½ tsp cumin powder

½ tsp fennel powder

For the Prawns

8 fresh prawns - deveined, tail on, and patted dry

¼ cup oil

Salt for seasoning

 

For Laksa

2 cups prawn stock 

1 cup thick coconut milk

2 small pieces dried tamarind 

Tofu pok, cut into pieces (as needed)

Noodles - blanched to soften

Coriander leaves - sliced

Salt to taste

 

How to Make Sarawak Laksa

Season prawns with salt and fry in oil until crispy. 

Remove and set aside. 

In the same oil, fry curry paste till aromatic and oil splits.

Pour in prawn stock, add tamarind, and salt. 

Let it simmer, then add coconut milk and tofu. 

Allow it to simmer for another 1-2 minutes.

 

Assemble the Laksa

Add noodles in a bowl.

Top with fried prawns and coriander leaves. 

Pour laksa gravy atop and serve.