About this Dish
Singapore's curry laksa is richer and creamier than Malaysian versions — thick coconut milk broth with prawns, cockles, fish cakes and tofu puffs over rice noodles. Katong laksa is eaten with a spoon because the noodles are cut short. A source of fierce national pride.
IngredientsServes 2
🍤Raw prawns, 300g peeled and deveined (keep shells for stock)
🥛Coconut milk, 400ml full-fat tin
🍜Dried rice vermicelli, 200g soaked in cold water for 30 minutes
🟡Laksa paste (store-bought Prima Taste or homemade), 4 tablespoons
🫙Prawn or chicken stock, 600ml
🐟Fish cake, 150g sliced into rounds
🟨Tofu puffs, 8 pieces halved
🦪Canned cockles, 100g drained
🌿Vietnamese mint (laksa leaf), small handful roughly torn
🍋Sambal belacan and lime wedges, to serve
Method
1
Toast the prawn shells in a dry pot over medium heat for 2 minutes until fragrant, then add the stock and simmer for 15 minutes. Strain and discard the shells, keeping the flavoured stock warm.2
Heat 2 tablespoons of oil in a large pot over medium heat and fry the laksa paste for 3–4 minutes, stirring constantly, until it darkens slightly and the oil separates from the paste — this is the key step for a deep, rich flavour.3
Pour in the prawn stock and bring to a gentle simmer, then stir in the coconut milk. Do not boil hard once the coconut milk is added or it may split. Add the tofu puffs and fish cake and simmer for 5 minutes.4
Add the prawns and cook for 2–3 minutes until just pink and cooked through, then stir in the cockles to warm them briefly.5
Drain the soaked rice vermicelli and divide between bowls. If you want to serve Katong-style, use scissors to snip the noodles into short pieces so everything can be eaten with just a spoon.6
Ladle the hot broth generously over the noodles, making sure each bowl gets prawns, fish cake, tofu puffs and cockles. Top with torn laksa leaf and serve immediately with sambal belacan and lime wedges on the side.User Reviews
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