Shelf Life:
18 Months

Packing Size:
12bxs x 280g

Serving Size:
 

Ingredients:
Laksa Paste: Dried Shrimp, Water, Chilli, Vegetable Oil (Palm Oil), Shallot, Big Onion, Sugar, Galangal, Lemongrass, Garlic, Candlenut, Salt, Monosodium Glutamate, Shrimp Paste, Turmeric, Coriander Powder, Laksa Leaves Coconut Milk Powder: Raw Material, Coconut Milk Solid, Malt-dextrin, Milk Protein (sodium caseinate), Sodium Phosphate(mineral salts E339iii)

Allergens:

Preparation Ingredients:
1 box of Hai’s Singapore Laksa Sauce Kit. Includes: 1 sachet of Hai’s laksa paste, 1 sachet of coconut milk powder (mix with 200ml water to become coconut milk). 3 dried bean curds (cut into long slices) 300g fresh prawns 1 litre water Fish cakes, bean sprouts, thick rice vermicelli (appropriate amount)

Preparation Method:
Bring 1 litre of water to boil. Add 300g of prawns and cook until done. Remove the heads and shells and set aside the prawns. Put the prawn heads and shells back in the pot and cook for 15 minutes. The prawn stock is now ready. Put 600ml of prawn stock in another pot, add 1 sachet of Hai’s laksa paste, coconut milk and dried bean curds and bring to boil. The laksa soup is now ready.