Penang Laksa by Brett McGregor

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Penang Laksa by Brett McGregor
Penang Laksa
Serves 4
I have travelled extensively throughout South East Asia and love the aromatic, spicy cuisine. This Laksa was created whilst on the road in Malaysia during the filming of taste of a traveller. Adding as many fresh herbs as possible brings this dish to life. I love it extra spicy so load it up with as many chillies as you dare. The egg adds such a wonderful texture. You simply cannot have this dish without one.
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
  1. 1.7 litres water
  2. 30 raw prawns
  3. 1 skinless chicken breast, butterflied
  4. 60ml avocado oil
  5. 400ml coconut cream
  6. 10 fried tofu puffs, halved
  7. 2 stalks curry leaves
  8. 200g Hokkien egg noodles
  9. 200g flat ribbon noodles
  10. 100g mung beans
  11. 2 hard-boiled eggs
  12. 1/2 cup fresh coriander
  13. 1/2 cup Thai basil
  14. 3 tbsp crispy shallots
  15. Salt to taste
For Laksa Paste
  1. 1 tbsp macadamia oil
  2. 5 cm piece galangal, peeled and chopped (or 6cm ginger)
  3. 5 cm piece turmeric, peeled and chopped (or 1 tablespoon turmeric powder)
  4. 250g shallots, peeled and chopped
  5. 10 garlic cloves, peeled
  6. 5-20 dried red chilies, seeded then soaked in hot water for 30 minutes to soften
  7. 6 large fresh red chilies, seeded and chopped
  8. 10 macadamia nuts
  9. 5 dried prawns, soaked in hot water for 10 minutes then drained
  10. 2 tbsp dried shrimp paste, toasted
  11. 2 lemongrass stalks, white part only, chopped
  1. Pour water into a large stockpot and bring to the boil, then turn the heat down to a simmer, add chicken and let it cook for 20 minutes. Remove the chicken, set aside to cool, then shred the chicken into small pieces. Reserve the stock.
  2. Meanwhile, put all the laksa paste ingredients in a pestle and mortar and bash into a fine paste (or blend in a food processor).
  3. Heat oil in a wok on medium low heat and add laksa paste and fry for 15 minutes. The paste should be dark brown and a layer of oil separate from the spices.
  4. Tip the contents of the wok into the chicken stock and bring to the boil. Pour in coconut cream, add curry leaves, half the mung beans, fried tofu puffs and prawns, season with salt, then lower the heat and let the soup simmer until you are ready to serve.
  5. For each serve, grab a small handful each of Hokkien noodles and ribbon noodles, and transfer to a serving bowl. Top the bowl of noodles with remaining mung beans and chicken then ladle the hot laksa broth along with a few tofu puffs and prawns over the top.
  6. Finally finish with half a boiled egg, fresh herbs and crispy shallots.
I Love Eggs