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Malaysian curry laksa is a delicious noodle soup that eats like a meal.
Malaysian Meat Curry powder can be purchased or made at home with these spices, ground in a mortal and pestle:
Note: Pre-cooking shrimp – I like to pre-cook shrimp so they are perfectly done in the final dish. It’s easy. Thaw and peel the shrimp. Bring 1 liter (about 4 cups) of salted water to a boil. Remove from heat. Add the shrimp. Cover. Let sit to cook (6 minutes for 31-40 count, 7 minutes for 26-30 count or 8 minutes for 21-25 count). Transfer the shrimp to an ice bath to stop them from cooking more. All you need to do is drop them into the bowl and ladle the soup overtop. This will warm them through.
For the shallot lemongrass paste:
For the curry laksa:
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