Staff Meal Blog: Sarawak Laksa with Tiger Prawns
One of my favorite meals in the world is Sarawak Laksa. Our final pack of laksa paste that I bought from Kuching some time back so decided to use it for a staff meal that was soul-warming bowl— bold, aromatic, and layered with flavour. Started by making a rich broth from the Sarawak laksa spice mix simmered with prawn shells from tiger prawns for depth. The result was a fragrant, reddish-brown soup that carried the signature notes of lemongrass, galangal, chili, and toasted spices — slightly creamy, spicy, and most notibly tangy.
To top it off, I used tiger prawns, poached to retain their sweet, juicy bite. The laksa was served over rice vermicelli noodles and garnished traditionally with shredded chicken which I poached, julienned omelette, bean sprouts, and fresh coriander. A squeeze of lime gave it a citrus finish that elevated the flavors and aroma of the entire bowl even further.
It’s a dish that always satisfy me — comforting, complex, and distinctly Sarawakian. The kitchen crew slurped it down to the last drop and all of us enjoyed dinner thoroughly.
