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Laksa Malacca

750 gr cooked laksa / rice vermicelli
500 gr prawns
2000 ml santen asli (thick coconut milk)
1 1/2 fishcake
1/2 tsp salt
6 tbsp oil

30 gr dried prawns
6 shallots
3 cm kunyit (turmeric/kurkuma)
2 cm laos (galangal)
20 dried rawits (chillies)
3 lemon grass
6 candlnuts
3 tsp trassi (shrimp paste)

300 gr beansprouts
1 cucumber
mint leaves

Cara membuat:
Soak the chillies for 15 minutes in warm water. Then pund the ingredients for the bumbu into a paste. Heat in a wok/wadjan the oil and fry the bumbu for 3 minutes. Then add the prawns and when the prawns are cook set them aside. Add the coconut milk and then the fishcake. Let it simmer for 2 minutes, then add in the salt and the prawns.
Shred the cucumber. Divide the laksa in the serving bowls and add the prawn mixture. Then garnish it with the beansprouts, the cucumber and the mint leaves.

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