作法
- 製作香料醬：將泡軟的乾辣椒、新鮮辣椒、紅蔥頭、大蒜、薑黃、南薑、香茅、石栗與蝦醬一同打成細泥。
- 厚底鍋燒熱油，下香料醬炒8分鐘，至香氣飄出且油色滲出。
- 倒入椰漿與800毫升清水，慢火燉煮15分鐘。
- 加入魚露與棕櫚糖，再放入蝦子和魚餅，續煮4分鐘。
- 米粉煮90秒後撈出，瀝乾盛入深碗。
- 將湯汁與配料澆於米粉上，撒上豆芽與叻沙葉，趁熱享用。
Common questions
Can 汶萊叻沙 be made ahead?
汶萊叻沙 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is 汶萊叻沙 spicy?
汶萊叻沙 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 汶萊叻沙 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 汶萊叻沙 to make at home?
汶萊叻沙 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 汶萊叻沙 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
汶萊叻沙是區域性叻沙的當地版本，與馬來西亞和新加坡叻沙不同之處，在於汶萊版用更多馬來蝦醬並加入魚餅，是汶萊各地美食街普遍可見的料理。
