The Sarawak laksa is a variation of laksa served in Borneo, Malaysia. Consisting of a soup made from prawn and sambal belacan, giving it a bright red hue with specks of chilli. The broth uses tamarind and coconut milk, and must be consumed with rice vermicelli, prawns, fish cakes and shredded omelette.
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The broth had heavy flavour, pungent with the sambal belacan from the soup stock. The dish was served with 3 large prawns, a generous helping of vermicelli noodles, beansprouts, shredded omelette and fish cakes. The prawns were very fresh and succulent, a rare find today for street food that won't break the bank. One of the better ones in Kuala Lumpur.
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๐ตRM10.00 / bowl
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