Laksa Sarawak Cap Kipas Udang


  • 400 gram laksa Sarawak paste
  • 1 packet vermicelli
  • 250 grams shrimp
  • 2 pieces chicken breast
  • 250 ml coconut milk
  • 4 eggs
  • ½ chicken stock cube
  • 150mL Kicap Manis CAP KIPAS UDANG
  • 80mL  Kicap Masin CAP KIPAS UDANG
  • 80g Sos Cili CAP KIPAS UDANG


  • 200 gram bean sprouts
  • Some coriander leaves or mint leaves
  • Some limes or  lemon
  • Scallions for garnish


  1. Poached chicken breasts in pot until cooked and tender. Lift & shreds the chicken breast.

  2. Then, add shrimp in the previous chicken broth. Do just for a few minutes.

      Lift & drained. Keep the broth.

  3. Add laksa Sarawak paste into previous broth (from cooked chicken and shrimp).

  4. Wait until the mixture boiling and add coconut milk.

  5. After that, add others ingredients such as cube chicken stock, Kicap Manis,

     Kicap Masin and Chili sauce Cap Kipas Udang. Then, let it boil for a while.

     6. Meanwhile blanch vermicelli and sprouts bean.

  7. Fried or boiled some eggs as an adding ingredients. Then roll and slice the fried omelet.



8.   Take some vermicelli and put in the bowl and spoon hot laksa Sarawak gravy.

9.   Place some bean sprouts, shredded chicken, fried egg that has been cut, shrimp,

      coriander leaves/mint on the top of the gravy.

      Squeeze some lime/lemon. Ready to eat while it still hot.

10.  Suggestions: Put together chili sauce and Kicap manis CAP KIPAS UDANG.

11. Estimation time for Laksa Sarawak preparation is about 40-45 minutes. Good luck.

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