200 gm Sarawak laksa paste
( I use readymade paste )
1 chicken breast
300 gm of prawns
400 ml of coconut milk
Salt & pepper to taste
Bean sprouts ( blanched for
5 seconds just before serving ).
Young coriander leaves cut
Eggs beaten ( made into thin
omelet & sliced ).
Lime wedges to serve
Red chilies cut
Shrimp paste ( sambal belacan )
Cook vermicelli in boiling water for few
minutes & drain just before serving.
Bring 3 liters of water to a boil &
add the whole chicken breast.
Return to a boil then cover & turn it down
to a simmer for 20-30 minutes, remove
chicken & submerge in ice-cubed water.
This is a great way of poaching a chicken,
tender juicy flesh every time.
Shred chicken into bite size pieces,
discharge skin & keep bones for stock.
Poach prawns in the chicken stock,
remove & allow to cool.
Peel prawns, keep shells for stock.
Return chicken bones & prawn shells
together with the laksa paste to 3 liters
of the chicken & prawns cooking water,
simmer for an hour.
While the laksa broth is simmering away,
prepare the rest of the toppings.
Strain broth to remove all solids, add coconut
milk & cook for a further 5 minutes.
Check for seasonings.
Place rice vermicelli, blanched bean
sprouts, chicken, prawns & omelet then
ladle some broth over.
Top with cut chilies & coriander leaves.
Serve with a wedge of lime & shrimp paste
( sambal belacan ).
Squeeze a wedge of lime over,
mix well & enjoy.