Learning how to cook laksa the right way opens so many new avenues for Singaporean cuisine. For example, this dish blends together 2 awesome hawker favourites: creamy salted egg and spicy laksa! The molten surprise guests get when they cut into the mashed potato is a creative take on Singapore food that is both picture-perfect and delicious to boot!



Mashed Potato Lava

  • 250g Knorr Mashed Potato Flakes
  • 7g salt 
  • 900ml water 
  • 400ml milk
  • 50g grated parmesan 


Laksa Paste

  • 30ml oil 
  • 20g shallots 
  • 4 pcs red chilli 
  • 10g dried chilli 
  • 2 pcs of lemongrass 
  • 10g turmeric
  • 5g shrimp paste 
  • 10g dried shrimp 


Laksa Broth

  • 250ml coconut milk 
  • 15g Knorr Chicken Powder, diluted in 250 ml water 
  • 15ml fish sauce 
  • 2g Knorr Lime Powder, diluted in water
  • 8 sheets of gelatine 


Salted Egg Prawn

  • 150g medium prawns
  • 1 egg white 
  • 50g rice flour 
  • 2.5g Knorr Chicken Powder 
  • Oil for frying 



  • 10ml corn oil 
  • 25g unsalted butter 
  • 17g Knorr Golden Salted Egg Power 
  • 5g red chilli, sliced thin 
  • 3g curry leaves 



Mashed Potato Lava 

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


Laksa Paste 

  • Add all the ingredients into the food processor and blend into a paste. 


Laksa Soup

  • Heat the 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 flavour. 
  • Add the chicken stock and let it simmer for 10 minutes. Then, add fish sauce and Knorr Lime Powder to taste. 
  • Soak the gelatine in 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 center with the laksa that was previously set. Cover the laksa with more mashed potato.


Salted Egg Prawns  

  • Season the prawns with Knorr Chicken 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, add the butter and stir until melted. Add the curry leaves and the red chillies, then add the Knorr Golden Salted Egg Powder. 
  • Toss the prawns in the sauce. 



  • 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. 
  • Plate the potato dome with salted egg prawn on the side, then garnish.