Directions
- 1Start off with some oil in the pan with some garlic and shallot.
- 2Cook the garlic and shallot down for a little bit.
- 3Add some laksa paste.
- 4Cook the laksa paste down until it turns like a deeper red color and the oil starts really separating.
- 5Add coconut milk, fresh lime juice, fish sauce, a little bit of sugar, and some black pepper.
- 6Bring this up to a boil/simmer.
- 7Add makrut lime leaves.
- 8Add chicken stock.
- 9Bring it up to the boil.
- 10Chuck in your dumplings.
- 11Let them cook for about 6-7 minutes.
- 12Add spring dugs, coriander, some crispy shallots and sesame seeds.
Ingredients
- oil
- 4 -6 garlic cloves
- 1 tbsp ginger, grated
- 1 shallot
- 200 g laksa paste
- 400 ml can coconut milk
- 0.5 fresh lime, juiced
- 2 tsp fish sauce
- 1 tbsp sugar
- black pepper
- makrut lime leaves
- 900 ml chicken stock
- dumplings
- spring dugs
- coriander
- crispy shallots
- sesame seeds
Equipment
panlarge potbowls
Tips
- Cook the laksa paste down like tomato paste until it turns a deeper red color and the oil separates.
- Taste and adjust seasoning if needed.
- Optional: Top with herbs, sliced chili, bean sprouts, or a boiled egg.
Related recipes
Pork Blanket Dumplings
Chinese · Appetizer
Mushroom and cream Cheese Dim sum
Chinese · Appetizer
Ginger Sesame Pork Meat Balls
Chinese · Appetizer
Easy Sweet & Sour Sauce
Chinese · Appetizer
Crispy Rice Paper Dumplings
Chinese · Appetizer
Blanket Dumplings
Chinese · Appetizer25m
Chicken and Dumplings
Chinese · Appetizer35m
Crispy Pan-Fried Pork & Shrimp Dumplings
Chinese · Appetizer
One Pan Dumpling Curry Bake
Chinese · Appetizer30m
Dimsum Daging Sapi
Chinese · Appetizer
Crispy Spring Rolls
Chinese · Appetizer
Pork Dumplings
Chinese · Appetizer