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New Moon Singapore Laksa Paste Recipe
2-3 Servings
Preparation
1 Packet
New Moon Singapore Laksa Paste (100g)
200g
thick vermicelli
400ml
water
100g
bean sprouts
200g
deshelled prawns
80g
bean curd puff
80g
sliced fish cake
170ml
low-fat milk/coconut cream
2 tbsp
laksa leaves (optional)
Cooking Instructions
Blanch thick vermicelli and bean sprouts separately in boiling water, drain and set aside.
Add paste, prawns, bean curd puff and fish cake into 400ml of boiling water. Simmer for 5 mins, add low-fat milk/coconut cream and mix well.
Assemble thick vermicelli in a bowl, top with prawns, bean curd puff, fish cake and brean sprouts. Ladle laksa soup into bowl, garnish with laksa leaves and serve.