| 1 | "rau ram" has a strong, soapy flavor, but without it, this soupy noodle dish from singapore would lose its unique taste. |
| 2 | The recipe is from "singapore food" by wendy hutton (ure smith). |
| 3 | Place shrimp and water in saucepan. |
| 4 | Bring to boil, reduce heat, simmer 2 minutes and strain. |
| 5 | Reserve liquid for use in laksa gravy. |
| 6 | Peel shrimp and devein. |
| 7 | Prepare laksa gravy. |
| 8 | Cook noodles in boiling water 3 minutes. |
| 9 | Place some noodles in each individual serving bowl. |
| 10 | Place some bean sprouts on top, then add laksa gravy. |
| 11 | Garnish with shrimp, rau ram and cucumber. |
| 12 | Each serving contains about: 696 calories; 358 milligrams sodium; 21 milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams protein; 3 grams fiber |
