Easy 20 mins one pot recipe❤️🔥自從在Towngas Cooking Centre跟四哥廚房學煮馬來西亞菜之後，對星馬菜興趣大增😝好多餐廳食過的菜式，原來屋企都整到，甚至更足料美味🥹
前幾日突然好想煮喇沙！lunch time行了整個中環都買不齊材料，而且沒有喇沙葉🥲唯有買現成喇沙醬！
做法超簡單完全零技巧🤣先爆香蝦頭蝦膏煮湯，再加椰奶、麵和其他配料就ok！配上自製mango lassi超正✨🥺
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❤️🔥簡易大蝦濃湯喇沙📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
油麵/任何麵條 300g
大蝦 8隻
喇沙醬 約80g
椰奶 400ml
雞湯 300ml
水 200ml
豆卜/魚片/芽菜/熟雞蛋
青檸
🔹做法🔹
- 清水煮熟麵條備用，新鮮油麵可以之後直接放入湯煮
- 大蝦分開蝦頭蝦身；剪走蝦腳和尾部尖刺，去殻，挑出蝦腸，蝦身𠝹一刀開邊；剪走蝦頭前方部份除去沙囊，印乾水份
- 下油開鍋，煎香蝦肉後盛起；同一個鍋加入蝦頭蝦殼，按壓擠出蝦膏後取出
- 加入喇沙醬小火炒香，倒入雞湯、清水和椰奶，煮沸後加入配料和麵條煮熟，按口味擠上青檸汁即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Noodles 300g
Prawns 8 px
Laksa paste ~ 80g
Coconut milk 400ml
Chicken broth 300ml
Water 200ml
Tofu puffs/fish slices/bean sprouts/boiled eggs
Lime𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cook the noodles in boiling water and set aside. Fresh oil noodles can be added directly to the soup later.
- Separate the prawns into heads and bodies. Remove legs, tail spikes, shells, and intestines. Make a slit on the back of the prawn bodies and remove the front part of the heads.
- Fry the prawn meat until fragrant, remove from the pan. Press and squeeze the prawn heads and shells to extract the paste.
- Stir-fry the laksa paste until fragrant, add chicken broth, water, and coconut milk. Bring to a boil and add the sides and noodles. Adjust the taste and squeeze lime juice on top. Serve hot.
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