Laksa Chicken Prata Foldover
30 mins
2-4 SERVINGS
INGREDIENTS
Chicken- 600g of Sadia Chicken Thigh
- 80g laksa paste
- Oil for cooking
- 1 large white onion, minced
- 20g dried shrimp, soaked and minced
- 2 chili padi
- 2 lemongrass, slightly crushed
- 250g coconut cream
- 175g water
- 1 tbsp laksa leaves, chopped
- 4 pieces instant prata
- Lettuce pieces for wrapping
- 1-2 pcs calamansi
- Beansprouts
- Fried beancurd skin
- Hard boiled eggs
METHOD
- Cut Sadia Chicken Thigh into large chunks, then marinate with laksa paste in a bowl for at least 30 minutes.
- In a pot, sauté the minced onion in oil over medium heat until translucent. Add minced dried shrimp, chili padi, and lemongrass. Sauté until fragrant.
- Add marinated chicken into the same pot to cook then pour in the coconut cream and water. Stir well and bring it to a boil.
- Once boiling, reduce heat to low, cover the pot partially, and simmer for about 10 minutes.
- Next, remove the chicken from the gravy and shred using two forks. Keep the gravy simmering.
- Return shredded chicken into the same pot and heat again for about 5 minutes. While the chicken is cooking, prepare the instant prata pieces according to the packet instructions given.
- Then, place pieces of lettuce on each prata. Spread the laksa shredded chicken on top, then add your desired toppings and garnish with some laksa leaves.
- Once all the ingredients are added, fold the prata in half. Serve with calamansi or chili sauce. Enjoy!
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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