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Comments were from 3 to 5. Had good flavour without being overly hot. The laksa paste came out very soupy and I think the liquid content needs to be upped. I did scale it back for 2 to 3 serves (which did 3 of well with adding squid and scallops which), the squid and the scallops I cooked in 2 cups of chicken stock with a dash of soy and some chopped fresh red chilli and I added this extra liquid to the soup. Served with chopped red chilli as a garnish to pack a little more punch. I used hokien noodles and some vermecelli noodles which I blanch in boiling water for a minute or two, drained and put into the bowls and ladled the soup over the noodles. Thank you MarraMamba for a recipe we will have again but with some alterations re paste my Singaporean next door neighbour suggested I use coconut cream and start with half and slowly add more till I get the consistency I want, made for Newest ZAAR Tag.

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I'mPat June 21, 2009
Prawn Laksa