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Mee Kari Penang (Penang White Curry Laksa)

By Aim Aris and Ahmad Salim

Mee Kari Penang (Penang White Curry Laksa)
This satisfying bowl of noodles is a variation on the classic curry laksa and is a definite crowd-pleaser at lunchtime, especially at food courts.

Mee Kari Penang Recipe (Penang White Curry Laksa)

Unlike the conventional curry laksa, in this recipe for Mee Kari Penang (Penang White Curry Laksa) the noodles are drenched in a creamy coconut-based broth, then topped with fresh prawns, crispy bean sprouts and a generous scoop of curry paste that you can adjust to suit your preferred level of spice.

Makes 4 serves

Ingredients

  • 125 ml (½ cup) vegetable oil
  • 500 g (1 lb 2 oz) fresh noodles (Singapore, chow mein or Hokkien)
  • 500 g (1 lb 2 oz) banana prawns (shrimp), peeled and deveined, tails intact
  • 180 g (2 cups) bean sprouts

Method

  1. To make the coconut broth (ingredients list below), combine the prawn stock, rock sugar, lemongrass, salt and 1 litre (4 cups) water in a saucepan and bring to the boil over medium heat. Remove from the heat and strain through a fine-mesh sieve into a clean pan, discarding the solids. Set aside.
  2. To make the curry paste (ingredients list below), place all the ingredients in a blender or food processor and blend to a smooth paste.
  3. Heat the oil in a wok or a non-stick frying pan over medium heat. Add the curry paste and stir-fry for 8–10 minutes until aromatic and dark in colour. Remove from the heat and transfer to a condiment bowl.
  4. When you are ready to serve, bring the coconut broth back to the boil over medium heat. Add the fried tofu puffs and coconut milk, adjusting the quantity according to how creamy you want the broth to be. Taste and add more salt if needed.
  5. Working in separate batches, lightly blanch the noodles, prawns and bean sprouts in a saucepan of boiling water for about 5 seconds each. Transfer to individual serving bowls. Ladle the coconut broth over the top and serve immediately with a generous scoop of curry paste.

Coconut broth ingredients

1 litre (4 cups) Prawn stock

30 g (1 oz) rock sugar

2 lemongrass stalks, white part only, bruised

1 tablespoon salt, or to taste

120 g (4½ oz) fried tofu puffs, halved

400 ml (13½ fl oz) tin coconut milk, or to taste

 

Curry paste ingredients

6 garlic cloves

12 red shallots, roughly chopped

2 tablespoons Malaysian chilli paste (see recipe link below)

2 tablespoons dried shrimp

¼ teaspoon ground white pepper

1 tablespoon ground coriander

2 teaspoons toasted belacan (shrimp paste) – see below

3 tablespoons vegetable oil

 

For the toasted belacan

This essential ingredient – also known as fermented shrimp paste – is a staple in Peranakan and Malay cuisine. Belacan is made from krill (tiny shrimp-like crustaceans) that have been salted, dried and fermented, which yield its deep salty-umami taste. Raw belacan should be toasted in a dry frying pan before using for best results.

 

A Day in Penang by Aim Aris and Ahmad Salim, published by Smith Street Books, AUD$39.99, available 3 February.
Food photographer: Georgia Gold.

More recipes from A Day in Penang:

Nasi Goreng Cina

Char Kuey Teow

Sambal Belacan (Malaysian Chilli Paste)

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