Bring a pot of water to a boil and blanch thick beehoon until just cooked. Remove and set aside. Blanch tofu puffs and remove. Cut into small, long strips. Add chicken and boil till no longer pink. Remove and shred into smaller strips.
In a frypan, add ¾ packet of laksa paste (75g) & laksa leaves and fry for a few minutes until fragrant. Add coconut milk and mix till well combined. Add thick beehoon, tofu puffs & chicken and stir fry until well coated with laksa gravy. Remove and leave to cool for a few minutes.
Place spring roll wrapper in a diamond position. Add 1-2 tbsp of laksa beehoon on the bottom of the wrapper and fold the bottom over the filling, towards the centre. Roll the bottom upwards once, ensuring the spring roll is tight without any air. Fold the sides towards the centre, then finish rolling the spring roll, sealing it using some egg wash.
Deep fry spring rolls in a pot of oil until golden brown. Remove and drain excess oil on paper towels.
If you want to make a laksa dip to go with the spring rolls, add ¼ packet of the laksa pasta (25g) into a small pan. Fry for a few minutes till fragrant, then add 25ml of coconut milk (add more if you want it to be less spicy). Mix well. Add 1 tsp (or more) of brown sugar to reduce the saltiness. Cook until sugar dissolves.
Ingredients
Directions
Bring a pot of water to a boil and blanch thick beehoon until just cooked. Remove and set aside. Blanch tofu puffs and remove. Cut into small, long strips. Add chicken and boil till no longer pink. Remove and shred into smaller strips.
In a frypan, add ¾ packet of laksa paste (75g) & laksa leaves and fry for a few minutes until fragrant. Add coconut milk and mix till well combined. Add thick beehoon, tofu puffs & chicken and stir fry until well coated with laksa gravy. Remove and leave to cool for a few minutes.
Place spring roll wrapper in a diamond position. Add 1-2 tbsp of laksa beehoon on the bottom of the wrapper and fold the bottom over the filling, towards the centre. Roll the bottom upwards once, ensuring the spring roll is tight without any air. Fold the sides towards the centre, then finish rolling the spring roll, sealing it using some egg wash.
Deep fry spring rolls in a pot of oil until golden brown. Remove and drain excess oil on paper towels.
If you want to make a laksa dip to go with the spring rolls, add ¼ packet of the laksa pasta (25g) into a small pan. Fry for a few minutes till fragrant, then add 25ml of coconut milk (add more if you want it to be less spicy). Mix well. Add 1 tsp (or more) of brown sugar to reduce the saltiness. Cook until sugar dissolves.
gurble
•4 years ago
ohhhhhhhhh this recipe is pure genius. I got the Dancing Chef Laksa paste from Jurong Point NTUC. I didn’t use chicken fillet but used IQF (Individual Quick Frozen) prawns instead. There is a layer of ice surrounding each prawn so the weight of ice can be quite substantial so I used 220g of frozen prawns and added 4 hard-boiled eggs. It was so good I’m gonna serve it on National Day for my family to eat while watching the parade. Sheryl, you really have the knack for food styling and writing recipes. Thanks!