Recipe: Prawn Laksa
Laksa is a popular Malaysian coconut noodle dish. It is fragrant, delicious and warming seafood one-pot.
- 3 lemon grass stalk centers, sliced into thin strips
- 1 teaspoon ground turmeric
- 8 dried chillies, soaked in water to soften
- 15g onion, sliced thinly
- 5g palm sugar (substitue with brown sugar)
- 1 teaspoons belachan (substitue with shrimp paste)
- 1 teaspoon ground coriander
- 2 cloves garlic, crushed
- 2 teaspoons dried shrimps (optional)
- 1 bunch coriander roots, chopped
- 165g Hokkien or cellophane noodles
- 75g Chinese cabbage
- 500g large prawns, raw
- 130g bean sprouts
- 15ml peanut oil for frying (substitute for vegetable oil)
- 65g galangal, finely sliced (optional)
- 650ml chicken stock
- 650ml coconut milk
- 10ml Thai Fish sauce
- Salt and pepper to taste
- 2 red chillies, seeds removed and finely sliced.
- 1 handfull of fresh coriander leaves.
- Prepare Paste: In a food processor, blend all paste ingredients together until combined. Set aside
- Shred cabbage into 0.5cm strips, set aside
- Peel prawns and remove the vein, set aside.
- Prepare the soup: Place a large pot on high heat and add the peanut oil
- Once hot, add the paste prepared earlier and the galangal. Fry until fragrant, usually about 1 minute.
- To the pot, add the stock and bring to the boil.
- Add the coconut milk and bring to the boil again.
- Add Fish Sauce and add salt and pepper to taste. Set aside on low heat to keep warm, but not boiling.
- Prepare Blanched Ingredients: Bring a second large pot of water to the boil and prepare a sieve to remove items from the water. The water will be used to blanch multiple ingredients.
- Blanch the noodles in the boiling until soft (follow package instructions). Remove and set aside.
- Blanch the cabbage in the boiling water for 20 seconds. Remove and set aside.
- Blanch the prawns in the boiling water for 45 seconds. Remove and set aside.
- Divide the blanched noodles, cabbage and prawns into four hot serving bowls. Add bean sprouts.
- Ladle the soup into the hot serving bowls.
- Garnish with chillies and coriander.