Method

1. In a wok, heat up the oil. Saute the garlic, dried shrimps and red onion until it is fragrant.

2. Add in fishcake, beancurd puff and sauce and stir fry.

3. Add in shrimps, noodles and half of the coconut cream. Stir fry until the noodles are well coated with the sauce and well cooked.

4. Add in shrimp stock and continue to stir fry until it is well absorbed by the noodles.

5. Add in beansprout, the remaining coconut cream, mix well and immediately turn off the heat.

6. Garnish with laksa leaves and ready to serve.