Laksa Tempeh with Prawns – Dancing Chef

Noodle, Spicy

Laksa Tempeh with Prawns

This Recipe Used:

Singapore Laksa Paste

Singapore Laksa Paste

About

Tips:

Grind the desiccated coconut into powder, this will make the sauce smooth.
Can add lemongrass and kaffir lime leave to give nice aroma.

Ingredients

1 packet Dancing Chef Laksa paste
250g Prawns
120g Long beans (cut in length)
150g Firm tofu (slice thick)
120g Tempeh (sliced)
100g Onion (julienne )
2 Red Chilli
1 Green chilli
2 tbsp Desiccated coconut
150 ml Coconut milk
100 ml Water

Directions

Deep fry tofu and tempeh till nicely brown.
Heat wok in oil, sauté onion till soft add in prawns. Sauté till prawns slightly cooked.
Add in Laksa sauce, mix well, add in long beans, tofu, tempeh and water.
When boil, add in coconut milk, green and red chilli and desiccated coconut.
Cook till the sauce thicken, serve hot with rice.

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

Cooking Inspiration

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