Stingray Laksa

(with Brahim’s Pajeri Sauce)

Stingray Laksa

(with Brahim’s Pajeri Sauce)
Serves 4

300g stingray cut into bite-size pieces
10 pcs taupok, cut in half and blanched
1 packet Brahim’s Pajeri Sauce
2oo ml coconut water
6 chili padi or 2 green chilies, halved lengthways
Salt and sugar to taste
100g blanched bean sprouts
1 sliced red chili
200g soaked and blanched mee hoon or noodles of your choice

Combine Brahim’s Pajeri Sauce, water, chili padi, taupok and stingray in a pot and bring to a boil.  Reduce heat to simmer until fish is cooked and tender.

Season to taste, stir in the coconut milk and bring to a boil.  Remove from heat.

Arrange noodles and bean sprouts in a bowl and pour hot laksa soup and ingredients over.  Serve with a garnish of sliced red chilies.

Stingray Laksa