Singapore Curry Laksa 🌶️

Méthode

1. 1

   Fry the laksa paste in a little oil until fragrant and the raw edge cooks out.

2. 2

   Add chicken stock and simmer, then pour in coconut milk and a knotted pandan leaf.

3. 3

   Let the broth bubble gently for fifteen minutes so the flavours marry, seasoning to a balance of heat and salt.

4. 4

   Blanch the thick rice noodles and bean sprouts, then divide between bowls.

5. 5

   Poach the prawns and cockles right in the hot broth until just cooked.

6. 6

   Ladle the curry over, tuck in halved tofu puffs, top with fried tofu, sambal and a squeeze of lime.