Dry Laksa Udon with Tiger Prawns
|Golden Chef Singapore Laksa Paste||1 packet|
|Fresh Udon||600 g|
|Fish Cake||80 g|
|Laksa Leaves||50 g|
How to cook
- Heat up oil in the wok over medium-high heat.
- Fry the prawns for 1 min. Remove and set aside.
- Using the same wok, add udon, tau pok, laksa paste and mix well.
- Add water, prawns, fish cake, beansprouts, laksa leaves and continue to stir evenly.
- Ready to serve.
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