Serves

3-4

Prep and Cook Time

30 min

INGREDIENTS FOR SINGAPORE LAKSA

  • 1 serving of thick white vermicelli.
  • 1/2 packet OKK laksa paste
  • 1/4 cup Coconut milk
  • 4pcs Hokkaido Medium Prawn (1101)
  • 4pcs Hokkaido Prawn Balls (1103)
  • 1pc Tofu Puff, sliced into 3
  • Chopped laksa leaves
  • Sambal paste

INSTRUCTIONS

  1. Place noodles in boiling water for about 30 secs.
  2. Drain and portion out into serving bowls, and set aside.
  3. Add laksa paste and water into cooking pot. Start boiling.
  4. Add coconut milk when it’s already boiling.
  5. Add Hokkaido Medium Prawn (1101) and Hokkaido Prawn Balls (1103) into soup.
  6. Add the noodles into the hot soup and cook for 30 secs.
  7. Serve with a side of sambal and laksa leaves on top.

EXPLORE MORE PLANT-BASED SEAFOOD RECIPES HERE

EXPLORE MORE PLANT-BASED SEAFOOD RECIPES HERE