Potato Dome

Laksa Paste

  • Oil 30.0 ml
  • Shallot 20.0 g
  • Red Chilli 4.0 pc
  • Dried Chilli 10.0 g
  • Lemongrass 2.0 pc
  • Turmeric 10.0 g
  • Shrimp Paste 5.0 g
  • Dried Shrimp 10.0 g

Laksa Lava

Salted Egg Prawn


  • Parmesan Cheese, grated 50.0 g


  1. Potato Dome

    • Heat water and salt until boiling, then add milk and Knorr Potato Flakes.
    • Mix well then set aside.
  2. Laksa Paste

    • Add all the ingredients into the food processor. Blend until it becomes a paste.
  3. Laksa Lava

    • Heat vegetable oil in a large wok or heavy pan over medium. Add laksa paste and stir until fragrant.
    • Lower the heat, then let it cook for about 3–4 minutes more.
    • Add the coconut milk and bring to the boil. Lower the heat and let it simmer for around 10 minutes to infuse the flavours.
    • Add the chicken stock* and let it simmer for 10 minutes. Add fish sauce and Knorr Lime Flavoured Powder^ to taste.
    • Soak the gelatine with cold water, then add to the laksa soup. Mix well, then let it cool before storing it in the freezer to let it set.
    • Spoon the mashed potato into a mold, then fill the centre with the laksa that was previously set. Cover the laksa with the mashed potato.

    *Knorr Chicken Seasoning Powder, mixed in 250 ml of water. ^Knorr Lime Flavoured Powder, diluted in water.

  4. Salted Egg Prawn

    • Season the prawn with Knorr Chicken Seasoning Powder, then add egg white.
    • Coat the prawn with rice flour, then deep fry until crisp and golden brown. Place the cooked prawn on paper towels until it’s time to assemble the dish.
    • Heat the oil in a small wok and add the butter. Stir until melted. Add the curry leaves and the red chilies, then add the Knorr Golden Salted Egg Powder.
    • Add the prawns, gently tossing it with the sauce.
  5. Finishing

    • Remove the mashed potato from the mold, then put in the serving bowl.
    • Sprinkle with parmesan cheese, and then bake it at 180°C for about 5 minutes.
    • Arrange the potato dome with salted egg prawn on the side, then garnish.