Vegan Curry Laksa/Curry Mee (Malaysian Delicacies) - 马来风味咖喱叻沙

By WoonHeng · 60 min

Ingredients

Instructions

1. Sauté the shredded cabbage and carrot in 1/2 tablespoon oil until soft, season with salt and white pepper, and drain any liquid.
2. Put a spoonful of filling in the middle of each wonton wrapper and pleat to seal. Keep covered if made ahead so they don't dry out.
3. Lightly pan-fry the king oyster mushrooms in a non-stick pan with a drizzle of oil until aromatic, season with a pinch of salt, and move to a bowl.
4. Heat oil in a small tall pot filled about halfway and heat it to about 300°F (150°C). Fry the eggplant for about a minute, then drain on paper towel.
5. Slowly add the wontons and fry until the skins turn yellowish, especially where the filling is. Drain on paper towel.
6. Add about 4 tablespoons of sambal to a heated pan or pot deep enough for at least 10 cups of liquid, then gradually add the stock. Adjust the sambal to your preferred spiciness.
7. Cover and bring to a rolling boil. Add the coconut milk, tofu puffs and curry leaves, and cook for about 5 minutes. Season to taste.
8. Return the eggplant to the curry and simmer for another 5 minutes.
9. Blanch the bean sprouts, long beans and YuChoy in boiling water, then move to a bowl. In the same pot, cook the noodles as directed.
10. Put the noodles and blanched vegetables in a bowl, ladle hot curry over, and top with fried wontons. Serve warm with extra sambal and a squeeze of lime.

Summarized from WoonHeng's video. Watch it for the details.

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CarrotMushroomLimeCabbageTofuCoconut milkEggplantWonton wrapper