It’s still good laksa. You slurp your way through a thick bowl of noodles drenched in coconut milk, sambal, and the lingering flavors of onion, garlic, and lemongrass. And there’s more. Fresh scallops and shrimp are fried to add a mouth-watering umami taste to everything. Low-calorie shirataki noodles are a lifesaver for keto-friendly people. Traditional wheat or rice noodles are replaced with extra chewy konjac yam noodles in this Malaysian and Singaporean street food favorite.
- Difficulty: Medium
- Steps: 3 steps
- 14 Ingredients
- Preparation: 30 min
- Cook: 10 min
- Clean up: 15 min
1.Bean sprouts and scalding noodle
- In a pot of boiling water, scald shirataki noodles. Drain and rinse the noodle in cold water for a few seconds. Drain the water and set it aside.
- Bean sprouts scalding in boiling water Drain the water and set it aside.
- In a frying pan, heat the oil.
- Fry the onions and garlic until they become fragrant.
- Fry the dried prawns until they are fragrant.
- Fry for 2 minutes with the laksa paste, coconut milk, and water.
- Fry for another 3 minutes with new prawns and scallops.
- Combine the shirataki noodles and bean sprouts in a large mixing bowl. Season with pepper and toss until all is well blended.
- Add the laksa leaves and mix well.
Serve with a Garnish
- Serve with slices of a hard-boiled egg as a garnish.