1. Heat oil in a wok over a high heat and add red onion.
2.Add the Laksa Paste, Oyster Sauce, Fish Sauce, Minced garlic, and pork mince and cook, tossing for 5-6 minutes until fragrant and combined.
3. Add Lime Juice, ½ Thai Basil, Snake beans, Water Chest Nuts and ½ Chilli and 125ml Water. Cook until water has evaporated and being soaked up by the pork.
4. Take off heat, toss through remaining basil and half of remaining chilli and set aside
5 . Shallow fry eggs in VERY HOT vegetable oil.
6 . Serve in lettuce cups and top with fried egg
Garnish with remaining chilli, coriander, and friend shallots, roasted peanuts and drizzle with Kecap Manis
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