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Laksa lemak

Yield: 8 Servings

Ingredients:

• 24 Shrimp
• 2 c Water Laksa Gravy
• 1 1/2 lb Fresh think round Chinese -rice noodles
• 2 c Packed bean sprouts

Instructions:

washed Few leaves rau ram (laksa -leaf) cut in hairlike -shreds 1/2 Cucumber peeled cut in -matchsticks Rau ram has a strong soapy flavor but without it this soupy noodle dish from Singapore would lose its unique taste. The recipe is from "Singapore Food" by Wendy Hutton (Ure Smith). Place shrimp and water in saucepan. Bring to boil reduce heat simmer 2 minutes and strain. Reserve liquid for use in Laksa Gravy. Peel shrimp and devein. Prepare Laksa Gravy. Cook noodles in boiling water 3 minutes. Place some noodles in each individual serving bowl. Place some bean sprouts on top then add Laksa Gravy. Garnish with shrimp rau ram and cucumber. Each serving contains about: 696 calories; 358 milligrams sodium; 21 milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams protein; 3 grams fiber.

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