Chicken Manchurian

Chicken Manchurian is one of the most popular Chinese dishes in India. Often also made with cauliflower or paneer, it uses readily available sauces combined with Chinese cooking technique to make a very delicious dish.


300g chicken thigh fillets, cut into bite sized pieces

1 egg

2 tbsp cornflour

2 tbsp plain flour

1 tbsp cold water

a pinch of salt

1-2L canola oil, for deep frying

½ red capsicum, cut into bite-sized pieces

½ green capsicum, cut into bite-sized pieces

2 spring onions, finely sliced with white and green parts separated


1 tbsp minced garlic

1 tbsp grated ginger

2 tbsp soy sauce

¼ cup tomato sauce

2 tbsp chilli sauce

¼ cup stock or water

1 tsp sugar

2 tbsp white vinegar

1 tsp cornflour mixed with 2 tbsp cold water


In a bowl, combine the chicken, egg, cornflour, plain flour, cold water and salt, and mix well to combine. The mixture should form a thick, smooth batter that coats the chicken. Combine the ingredients for the sauce, except for the garlic, ginger and cornflour mixture, in a separate bowl and stir to mix.

Heat the oil in a wok to 170C. Fry the chicken pieces in batches for about 3 minutes per batch, until the batter is golden and the chicken just cooked inside. Drain on a wire rack. Skim and discard any batter pieces in the oil while the chicken is frying. Add the capsicum pieces to the oil and fry for about a minute until slightly softened.

Remove the oil from the wok, leaving about 2 tbsp in the base. Add the garlic, ginger and spring onion white parts to the wok and toss for a few seconds until fragrant. Add the mixed sauce ingredients and bring to a simmer. Check the consistency of the sauce and add a little of the cornflour mixture, stirring until the sauce thickens. Add the chicken and capsicum to the wok and stir to coat in the sauce, toss through the spring onion greens and serve.

Tips for Chicken Manchurian

  • The batter is not intended to stay crisp after coating with the sauce. The batter helps the sauce to stick to the chicken and gives it a delicious, silky texture.
  • Adjust the heat of the dish by the type and amount of chilli sauce you add.
  • Pay attention to the balance of sweetness and sourness of the dish. You can reduce the sweetness by reducing the amount of ketchup or sugar, reduce the sourness by reducing the vinegar, or increase the savouriness by adding more soy sauce.



THE BEST Pancakes

If you want to make good pancakes my #1, sold-gold, absolute best piece of advice I can give you is to make the batter the night before. It allows the gluten in the batter to relax (giving you fluffier pancakes) and also saves a huge amount of time (and cleaning up) in the morning. It really is a fairly simple process. You just need a good recipe, and this is definitely it.

I put this recipe up on my Instagram a while ago and it was hugely popular…

… so finally here is the recipe. (I decided to make a YouTube video of this as well, and you can check that out below.)

If you want to follow me on Instagram, you can do that here:

This may seem like a lot of pancakes (this recipes makes about 12), but pancakes for us are generally a special occasion. The batter will keep easily for about 4 days in the fridge. If it’s just us, this recipe feeds our family of 4 for two days of breakfast pancakes (1-2 per person), but if we have guests (which is when we usually have pancakes) this is the perfect amount.


Makes about 12 thick pancakes

4 cups (600g/22oz) self-raising flour and 2 tsp baking powder

(or 4 cups plain flour and 3 tbsp baking powder)

3 eggs

3 1/2 cups (875ml/30oz) milk

½ cup (125g/4.5oz) sugar 

1 tsp vanilla extract (optional)

To serve

butter, whipped cream, and real maple syrup, or any other preferred toppings


Sift the flour and baking powder together into a large bowl and stir through the sugar to combine. Make a well in the centre. Mix the egg (see tip), milk and vanilla together and pour into the well. Whisk to slowly incorporate the dry ingredients together with the wet until just combined, then add the egg whites and stir to a smooth mixture. Cover with plastic wrap and rest in the fridge for at least 2 hours (preferably overnight).
Heat a non-stick pan over low-medium heat. *DON’T ADD ANY BUTTER OR OIL TO THE PAN* Add a half cup of batter and allow to cook for 4-5 minutes. When the pancake is golden brown and the uncooked surface is covered with bubbles, flip the pancake and cook for a further 2-3 minutes, wiggling the top of the pancake with your fingers (see video) to see if the batter inside is cooked. Repeat for the remaining batter. 

Tips for Pancakes

  • Lately there has been a popular trend to separate the egg yolks and whites, adding the yolks together with the milk and then mixing the whites in after the mixture has been passed through the sieve. With most pancake recipes this helps as it reduces the protein from the egg whites binding with the gluten from the flour. In this recipe you can do that if you like, but as there is very little gluten developed in this mixing process (and the batter rests overnight, further relaxing the gluten) the improvement in texture is negligible.
  • You don’t need to add butter to a non-stick pan when cooking pancakes. Butter and oil will just form beads in a non-stick pan and make the heat from the pan uneven.
  • Don’t cook the pancakes too fast. Low-medium heat is best, as they are so thick that they will take a little time to cook. On my induction stove I set the stove to 6 (out of 12), dropping it to 5 after I’ve cooked a few pancakes.
  • If this all sounds too difficult, a simple ratio of 1 cup self-raising flour, 1 egg and 1 cup of milk makes a great pancake, too. But you should definitely still make the batter the night before. That’s a game-changer.



As close cousins, takoyaki and okonomiyaki are two of the most loved Osakan dishes, both in Osaka and around Japan. They use many of the same ingredients, and can be adapted to played with to create new flavour combinations. This recipe shows my favourite combination of fillings – pork, prawn and shredded cheese – but you can use just about anything. Experiment!


½ a head cabbage, finely chopped (about 500g)

2 tbsp benishouga (red pickled ginger)

½ cup tenkasu (tempura batter bits)

Okonomiyaki batter

2 cups plain flour

½ cup potato flour (or cornflour)

1½ cups bonito stock (see page XX), chicken stock, or water

2 eggs


1 cup raw prawn meat, roughly chopped

200g pork belly, skin removed, cut into 1cm pieces

½ cup grated cheese


1 cup Otafuku sauce, to serve

½ cup Japanese mayonnaise, to serve

1 cup bonito flakes (katsuoboshi), to serve

2 tbsp aonori, to serve


For the Okonomiyaki batter, mix all the ingredients together in a large bowl and stand in the fridge for 30 minutes before using.

Mix together the cabbage, tempura and benishouga in a large bowl with the pork and prawns, and mix through the batter. (Alternatively, you can make a few different flavours of okonomiyaki by dividing the cabbage, tenkasu, benishouga and batter mixture equally between 4 bowls and mixing different fillings into each bowl separately.)

Lightly oil a hot teppanyaki plate or large frying pan, scoop one eighth of the mixture onto the pan and gently spread out to a circle of about 15-20cm diameter. Add the cheese on top and top with another eighth of the mixture. Do not press the mixture down. Repeat the process 3 times to create 4 okonomiyaki. (I will often do one okonomiyaki at a time in two separate frying pans, and then repeat that process.) Fry on low-medium heat for about 10 minutes, moulding the cake around the edges to create a circle until the bottom is browned. Flip the okonomiyaki over, press it down firmly and poke a few holes in the top of the pancake to allow steam to escape. Fry for a further 5 minutes until the thick pancake is cooked through, then transfer to a serving plate.

Brush the each pancake liberally with Otafuku sauce and drizzle lots of mayonnaise over the top. Scatter with aonori and bonito flakes and serve.


  • To create an attractive pattern with the mayonnaise, cover the okonomiyaki with Otafuku sauce first, then squeeze the mayonnaise from the bottle in parallel lines about 2cm apart. Draw a chopstick across the top of the okonomiyaki in long strokes 2cm apart, perpendicular to the lines of mayonnaise.

You can find this recipe and more like it in my book, Destination Flavour: People and Places published by Hardie Grant.

Check it out HERE.

The BEST Japanese Fried Chicken

Kara-age is one of my favourite Japanese dishes and can be found on izakaya menus everywhere. A flavourful soy-based marinade sits underneath a very light flour coating which gives the dish it’s name. Kara-age means “empty fry” or “naked fry” which refers to the chicken being fried without a thick batter. Frying the chicken in three short blasts at high heat with rests in between produces a crispy outer coating, while the inside cooks gently from residual heat for tender and succulent meat.


600g chicken thighs, skin-on

3 tbsp light soy sauce

2 tbsp sake

1 tbsp grated ginger, juice only

½ tsp sugar

¾ cup potato flour (or substitute cornflour)

about 2L canola, sunflower or other vegetable oil, for deep frying

Japanese mayonnaise, to serve

lemon slices, to serve

shichimi togarashi (Japanese seven-spice), to serve (optional)


Cut the chicken into 5cm pieces. Combine the chicken with the soy sauce, sake, ginger juice and sugar and stand for 10 minutes.

Place the flour in a tray or large bowl. Pull the chicken out of the marinade with chopsticks and drop it into the flour, one piece at a time. Adding the pieces one at a time stops you from pouring in too much of the marinade, and stops the chicken from sticking together. Shake any excess flour from the chicken and place in a tray in a single layer. Allow the floured chicken to stand, uncovered for at least 5 minutes before frying.

Heat the oil to 180°C in a wide saucepan. Add the chicken to the oil in batches. For each batch, deep fry for 1 minute then remove the chicken to a rack and rest for 30 seconds. Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds. Transfer the chicken back into the oil for one last blast of 30 seconds to a minute, and then rest for a two minutes on a wire rack.

Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with shichimi togarashi (if using).


  • Allowing the chicken to stand for 5 minutes before frying allows the flour to absorb the flavour of the marinade, and then dry slightly. This little resting time is the secret for producing crispy and flavourful kara-age.
  • Having fillets with the skin on is very important for this dish. Skin-on fillets can be hard to find, so if you’re having trouble you can debone a few chicken thigh cutlets or use wings instead.
  • Place a rack above half of your frying pot. It will help reduce mess when transferring the chicken in and out of the oil, and the radiated heat from the oil will continue to warm and cook the chicken. If you don’t have a rack placed above the oil, you may want to extend your cooking time by just 30 seconds or so to ensure the chicken is cooked through.
  • You may notice that the chicken starts to spit and sizzle more on the third fry, this is because the chicken is cooked and is now contracting and squeezing out the juices from the meat (the watery juices contacting with the oil is what is causing it to spit). If this is happening, the chicken is done and you can remove it from the oil immediately.
Simple Teriyaki Salmon

Although teriyaki might be popular with chicken or beef in the West, in Japan it is almost always made with fish instead. If you’re looking for a way to eat more fish at home, this is a 5-minute recipe that is very simple and tastes amazing.


(Serves 4)

600g salmon fillets, scaled and pinboned

1 tbsp cornflour or potato starch

2 tsp vegetable oil

1/2 – 3/4 cup Homemade Teriyaki Sauce

2 tsp grated ginger

1 spring onion, finely sliced


Cut the salmon fillets lengthways into smaller 2cm wide fillets and with a pastry brush, dust the salmon on all sides with the cornflour.

Heat a frying pan over high heat until very hot. Add the oil and reduce the heat to medium, Add the salmon fillets (in batches if necessary) and fry for about 2-3 minutes per side until the salmon is just barely cooked through. Remove the salmon from the pan.

Blot most of the oil from the pan with a piece of kitchen paper, then add the teriyaki sauce to the pan and squeeze in the juice from the ginger. Bring the sauce to a simmer and simmer for about 2 minutes until the sauce thickens and becomes glossy. Add the salmon back into the pan, turn it once and then spoon the thickened sauce over the fillets for just a minute. Remove the salmon to a serving plate and scatter with the spring onion.


  • Don’t turn the salmon too often in the pan. Just one flip is enough. If you flip the salmon too often you risk it breaking apart.
  • You can use any fish that can be pan-fried for this recipe. In Japan yellowtail (buri) is a very popular teriyaki fish.
  • Instead of adding the ginger to the sauce, you can serve this with a small pile of raw grated ginger instead.


Chicken and Kale with Oyster Sauce

It may not be commonly used in Chinese cooking, but kale is a fantastic ingredients to stir-fry with. It cooks quickly and doesn’t release much moisture when it cooks, so it stops the common home-cooking problem of have a wet, stewing wok rather than one that is frying on high heat.


1 bunch kale, washed

440g boneless, skinless chicken thighs (about 4 thighs)

6 cloves garlic, peeled and roughly chopped

2 tbsp vegetable oil, plus extra if needed

1 brown onion, peeled and sliced

2 tbsp oyster sauce

2 tsp Shaoxing wine

about ½ cup water or stock

1 tsp cornflour mixed with a little of the water or stock


Chicken marinade

1 tsp cornflour

1 tsp Shaoxing wine

2 tsp soy sauce

1 tsp sesame oil


Prepare the kale by removing the thick stalks from the leaves with a knife and tearing the leaves into bite-sized pieces. Slice the chicken into large pieces (about 6 pieces per thigh) and combine with the marinade ingredients.

Heat your wok over high heat and pour the oil around the sides of the wok. Add the onion and garlic and toss for a minute or two until the garlic is lightly browned and fragrant. Remove the onion and garlic from the wok and add it to the kale, leaving as much oil in the wok as possible (although you can add more oil to the wok if there is too little remaining).

Return the wok to the heat, and when the oil is hot add the chicken. Fry for about 3 minutes until browned but not yet cooked through. Add the kale, onion and garlic to the wok and toss to coat the kale in the oil. As the kale starts to wilt, add the oyster sauce, Shaoxing wine and a few tablespoons of water or stock. Toss for a further 2 minutes until the kale is softened, adding more water or stock if needed to form a thick sauce to coat the chicken and kale. If the liquid is looking too thin, add a little of the cornflour mixture to thicken the sauce to a consistency that coats the chicken. Remove from the heat and serve immediately.


  • Don’t cut the garlic too small, or it will burn and have a bitter flavour.
  • This will work well with pork or beef, too.
Hainanese-style Kaya and Kaya Toast

I think kaya toast might be the Hainanese community’s greatest contribution to the cuisine of the Malay peninsula. They took the traditional coconut jams found around Asia and boosted its flavour with dark caramel, combining it with toast and hand-roasted coffee for the original Hainanese café experience now found all over Singapore and Malaysia.


10 eggs

600-750g caster sugar plus 50g extra for making caramel (I prefer to use 750g, but the recipe will work with as low as 600g)

5 pandan leaves, tied in a knot

400g coconut cream

¼ tsp salt

20g butter, plus thick slices of butter to serve

white or wholemeal bread, to serve


For the kaya, combine the eggs and sugar in a tall, slender pot and with a whisk, slowly stir in one direction for about 20 minutes until the sugar is dissolved. Don’t lift the whisk out of the kaya as that will create air bubbles.
Bring a large saucepan of water to a simmer and place a tea towel at the bottom of the pot. Place the tall pot into the water and stir for 5 minutes to ensure the mixture is fully dissolved. Add the pandan leaves and coconut cream and stir frequently for about 30 minutes to 1 hour (or more) until thickened. The time it takes to thicken will depend on your heat, and also the amount of liquid from the coconut cream (see note) but it is important to make sure the kaya is thick before adding the caramel.
Heat the remaining sugar in a small pot until a dark caramel forms. Stir through the butter and add to the kaya. Stir for a few more minutes until well-combined.
For the kaya toast grill the bread until well-toasted. Cut off the crusts and cover with thick slices of butter. Spread over lots of kaya, cut in half, and serve, preferably with thick Hainanese coffee. For wafer-style kaya toast, grill the bread on both sides then slice each slice in half horizontally and fill with slices of butter and a generous spread of kaya.


  • If using a canned coconut cream, don’t shake the can before use. Open the top carefully and scoop out just the thick coconut cream from the top, leaving the watery liquid in the can. The volume will be less than 400ml, but you don’t need to top it up as the liquid will just need to be cooked off in the cooking process anyway. Using just the thick portion of the coconut cream will reduce the cooking time.
  • I like to use a cheese slicer to get even slices of butter.
Braga-style duck rice

Arroz de Pato à Moda de Braga

Serves 8

When I was travelling in Portugal many years ago this dish was right at the top of my list to try. However, it’s such a homestyle classic dish it was difficult to find a restaurant that served it. Luckily, my Portuguese friend called ahead to one of Porto’s most respected restaurants, Líder. The chef said that although they didn’t have it on the menu, he would be happy to make it especially for me if I came for dinner the next night. Of course, we eagerly accepted. It’s become a favourite of ours ever since – not just because it’s a delicious dish, but because it reminds me of the exquisite hospitality we received in Portugal. I’ve never felt so welcomed in a country.


1 whole duck (around 2kg)

½ cup pinot noir or other light red wine

1 small bunch parsley, leaves picked (or use coriander instead)

1 brown onion, halved

3 tsp salt

3 bay leaves

8 cloves

50g butter, plus another 25g for topping the rice

1 Portuguese chouriço, or Spanish chorizo

4 garlic cloves, roughly chopped

1 small carrot, finely diced

700g uncooked rice

50g pancetta or other cured ham, sliced

lemon wedges, to serve


Place the duck in a large pot and cover with cold water. Add half of the onion, the stalks of the parsley, salt, bay leaves, cloves and red wine and bring to a simmer. Skim the scum rising to the surface of the pot and simmer, covered for 1.5 hours. Remove the duck from the pot, strain the stock and cool the stock until the fat solidifies. (This can be easily done by transferring it to smaller containers and chilling in the fridge.) Remove the fat and reserve it for another purpose.

Pick the meat from the duck, removing the skin and any visible fat. Roughly chop or tear the meat and place it in the base of a large, heavy baking dish.

Heat your oven to 180C. Finely dice the remaining onion. Slice about 10 thin slices of chouriço and finely dice the remainder. In a large saucepan heat the butter over medium heat and fry the onion, garlic and carrot for a few minutes until fragrant. Add the diced chouriço and fry until lightly browned. Add the rice and stir to coat. Measure 1.5L of the duck stock and add it to the pan. Bring the rice mixture to the boil, and simmer for around 5 minutes until the level of the stock reaches the top of the expanding rice.

Pour the rice and any remaining stock in the pot over the top of the duck and smooth the top. Arrange slices of the chouriço and pancetta over the top, and dot the top of the rice with the remaining butter. Cover the dish with aluminium foil and bake for 10 minutes. Remove the foil and grill the top of the rice until it is lightly browned.

Finely shred the leaves of the parsley, season the rice with a little more salt and pepper and serve the rice with the parsley (or coriander) and lemon wedges.


  • I prefer not to use the duck fat to fry the rice, as I feel it begins to overwhelm the dish with rich duck flavour. The reserved fat is great for roasting potatoes, though.
  • You really need to skim the scum from the stock well. The protein in the scum will remove a lot of the purple characteristics of the wine, so it doesn’t stain your final dish.
  • If you prefer, you can use white wine in the stock instead of red.
Waterfall Duck (Nam Tok Ped)

Nam tok literally means ‘waterfall’ in Thai, but in the context of this dish it refers to the juices released by the grilled duck. Nam tok is a lot like a larb, in the sense that it is a spicy, meaty salad. The big difference is that the duck is grilled rather than simmered or raw (as some larbs are made).

You could make this with grilled beef, pork or chicken, but it’s particularly good with duck as it gives you a lovely texture from crispy skin, and a little of the rendered duck fat mixes with the juices and dressing ingredients to create a delicious coating.



Serves 4, as part of a shared meal

2 duck breasts, around 225g each

1 tbsp uncooked brown rice, glutinous rice, or other raw rice

½ red onion, thinly sliced

2 spring onions, finely sliced

tbsp fish sauce

tbsp lime juice (about 1 lime)

1 tsp dried chilli powder

1/4 tsp caster sugar

½ cup roughly chopped mint and coriander leaves, plus extra sprigs to serve

cucumber, to serve

cherry tomatoes, to serve


Place the duck breasts skin-down in a dry frying pan and place the pan over medium heat. Cook for 6 minutes, then flip and cook for a further 4-5 minutes. Remove the duck to a warm plate to rest for about 5 minutes.

Add the rice to a separate dry saucepan and heat over medium heat, swirling constantly for about 5 minutes until the rice starts to pop and gives off a toasty aroma. Grind the rice with a mortar and pestle to a coarse powder.

Combine the onions, fish sauce, lime juice, chilli powder and sugar in a non-reactive bowl and mix well.

Slice the duck into ½ cm slices and combine with the onion mix, then add the rice powder and chopped herbs and toss well. Serve immediately with extra herbs and raw vegetables.

Key Points

  • The roasted rice adds a brilliant texture to the dish. It’s usually made with raw glutinous rice but any rice will be fine. It can be tempting to skip that step but the dish won’t be the same without it.
  • Many recipes don’t add sugar, but I prefer a touch of sweetness to balance the savoury fish sauce and sour lime.
  • Keep the duck medium rare and it will remain tender. The acid in the lime will cook it a little more after the salad is mixed so if it’s too well done then it will be overcooked, and won’t release the juices that are necessary for the dressing.
  • I use a mild Korean chilli powder as it’s big on chilli flavour, but mild in heat. Adjust the type of chilli powder and quantity to your taste.
How to Make an Authentic Prawn Laksa

This is a recipe for a simple but authentic prawn laksa lemak is a lot easier than it looks. You could easily add chicken or other seafood to this recipe if you preferred.



1 kg raw, unpeeled large prawns

4 tablespoons vegetable oil

½ cup dried shrimp, soaked in hot water

2 teaspoons salt

2 teaspoons sugar

1 teaspoon fish sauce

2 x 425 ml tins coconut milk

250 g fried tofu puffs, halved

1 kg fresh Hokkien noodles

200 g dried rice vermicelli noodles

200 g fried fish cakes, sliced

300 g bean sprouts

8 eggs

1 cup loosely packed Vietnamese mint leaves, finely shredded to serve

1 Lebanese cucumber, shredded, to serve

Prawn Oil

1/3 of the reserved prawn heads and shells

about 1/2 a cup of vegetable oil

a pinch of salt

1 tbsp tomato paste (optional)

Prawn Stock

2/3 of the reserved prawn heads and shells

Laksa paste (makes double)

15 dried chillies, seeded and soaked in hot water for around 20 minutes

4 large red chillies, seeded

1 tablespoon belacan (shrimp paste)

6 shallots, or 1 large brown onion, peeled and roughly chopped

10 garlic cloves, peeled

5 cm piece of fresh ginger, peeled

5 cm piece of fresh galangal, peeled

5 cm piece of fresh turmeric, peeled

3 lemongrass stems, white part only

2 tablespoons ground coriander

6 candlenuts, or macadamia nuts

Chilli sambal

5 dried chillies, soaked

3 large red chillies

2 eschallots, or 1/2 small onion, roughly chopped

1 teaspoon belacan (shrimp paste)

½ cup peanut oil

a pinch of sugar


Peel the prawns, leaving the tails on if you like. Add two-thirds of the shells to the a pot with 2.5L of water and simmer for about 20 minutes. Stand for at least 10 minutes, then strain, discarding the shells and reserving the stock. Devein and butterfly the prawns and refrigerate.

Blend all the laksa rempah ingredients into a smooth paste, adding a little of the dried shrimp steeping liquid if you need to help the blades catch. Any remaining steeping liquid can be combined with the prawn stock.

Heat a large saucepan over medium heat and add a little oil for the prawn oil. Fry the remaining prawn heads and shells until very fragrant, then add the salt and remaining oil and cook on low heat for about 10 minutes. Certain varieties of prawns have more red colour than others, so if your prawn shells are not very red and you prefer a more vibrant red oil you can add a little tomato paste when frying the prawn heads. Strain to remove remove the heads and shells, reserving the oil.

Heat 4 tablespoons of vegetable oil in a large pot (you can use the prawn oil for this if you like, or save it for adding later). Add half the laksa rempah (refrigerate or freeze the rest for another laksa) and fry for about 10-20 minutes, stirring frequently, until the oil separates from the paste. Add the prawn stock and bring to a simmer.

Stir in the salt, sugar, fish sauce and coconut milk and simmer for about 20 minutes. Add the tofu puffs and simmer for a further 10 minutes. Simmer the prawns in the soup for 3 minutes, or until just cooked, then remove and set aside. Taste the soup and adjust the seasoning as required.

While the soup is cooking, prepare the remaining ingredients. Bring a large pot of water to a boil and cook the noodles according to the packet directions. Boil the fish cake for about 2 minutes, or until puffed, then drain. Blanch the bean sprouts for 30 seconds. Boil the eggs for 7 minutes, then refresh in a basin of iced water and peel. Halve the eggs.

For the chilli sambal, blend all the chillies together with the shallot and belacan. Heat a small saucepan over medium heat and fry the paste in the peanut oil for about 10 minutes, or until very fragrant, stirring frequently. Stir in the sugar and set aside for serving.

To assemble each laksa, warm a noodle bowl. Add some hokkien noodles, vermicelli, bean sprouts, egg, and prawn to the bowl. Ladle in some soup, then garnish with Vietnamese mint, cucumber and a big spoon of chilli sambal. Serve immediately.


  • For a chicken and prawn laksa use a mixture of chicken stock and prawn stock, and add shredded chicken as a topping.
  • There are many variations of laksa pastes and you can feel free to experiment and make your own. Add the Vietnamese mint to the paste if you like, change the proportions of the spices etc. None of these recipes are set in stone.