Tiger Prawns Sarawak Laksa
Have been wanting to cook this for a long time since I went to Kuching in June 2024. Bought this laksa paste back and finally got to cooking it!
Started out with boiling the paste with water then straining it to remove the herbs and spices. Coconut milk is then mixed into the broth to give it a lovely creaminess and finished off with the usual toppings.
I used tiger prawns that have been lightly blanched in boiling water, chicken breast that I poached and shredded, and an egg omelet sliced into ribbons.
I did forget 1 ingredient which were beansprouts which would've given it the needed crunch as well as Calamansi which was a shame I missed it out. I do have another pack of this so I'll be making it again and not missing it out the next time!
But still without the missing ingredients, it was still so good and hit the cravings! Can't wait to make this again as we have some new staff that I'm sure would love it!