Penang Asam Laksa Recipe

Prepare tamarind water

Place tamarind paste in a bowl and add 200 ml warm water. Stir and mash to dissolve, then strain through a fine sieve into a small bowl. Reserve.

Toast and prepare dried fish

If using whole dried mackerel or ikan bilis, toast in a dry pan over medium heat 3–4 minutes until aromatic. Break into pieces. Set aside.

Make prawn stock

In a 3–4 L pot, add prawn heads and shells and 1,000 ml water. Bring to a boil, reduce to a simmer and cook 15–20 minutes. Skim foam occasionally. Strain through a fine sieve into a clean pot, pressing shells to extract liquid. Discard shells and solids; reserve broth.

Cook aromatics

Heat 1 tbs neutral oil in a skillet over medium heat. Add chopped onion, shallots, galangal, smashed lemongrass and turmeric. Sauté 4–5 minutes until softened and fragrant.

Add spicy paste

Stir in soaked blended dried chillies (or red chilli paste) and toasted belacan. Cook 2–3 minutes until oil separates slightly and the paste darkens.

Combine and simmer

Transfer the sautéed aromatics and spice paste to the reserved prawn broth. Add toasted dried mackerel pieces and palm sugar. Bring to a gentle simmer 10 minutes to allow flavors to marry. If using fresh fish, add fish chunks now and poach gently 3–4 minutes until just cooked through, then remove fish and flake into large pieces (return to broth later).

Finish broth

Stir in tamarind water a little at a time, tasting until you reach a sharp, tangy balance (approximately 3 tbs tamarind paste previously prepared). Add fish sauce and salt. Adjust sweetness with more palm sugar or tang with more tamarind; the broth should be boldly sour, slightly sweet, savory and spicy. Keep broth hot but not boiling.

Prep noodles

Bring a pot of water to a rolling boil. Blanch rice vermicelli for 30–60 seconds until just tender. Drain well and portion into serving bowls (approximately 100 g cooked noodles per serving).

Prepare fresh toppings

Divide julienned pineapple, cucumber, sliced shallots, mint and Vietnamese coriander among bowls. Add halved boiled eggs and flaked cooked fish (if used). Place thinly sliced red shallot on top for crunch.

Ladle broth

Bring broth back to a gentle simmer and taste; adjust seasoning. Ladle 350–400 ml of hot broth over each bowl of noodles and toppings so noodles are fully submerged and toppings float attractively.

Garnish and serve

Top each bowl with additional mint and Vietnamese coriander, a sprinkle of fried shallots and a small spoon of chili flakes or sambal if desired. Serve immediately with lime wedges to squeeze over the soup.