We take a turn to maritime Southeast Asia with our next episode of QUIZINE IN QUARANTINE. Loosely translated to ‘spicy sand’ we try our hand at recreating the famous, Prawn Laksa.
There are various theories about the origins of Laksa dating back to the 15th century. Some say Chinese immigrants, travellers and traders, introduced a variation of the dish to Southeast Asia.
In modern times, the Laksa is associated with Malay, Singaporean and Indonesian cuisine. The Laksa broth offers the right balance of spice and coconut milk, a distinctive noodle soup that will tickle the tastebuds. This spicy noodle soup dish is the perfect comfort food for rainy days, and is bound to both fill your belly and tickle your tastebuds.
INGREDIENTS (serves 6)
250g King prawns (peeled)
100g Tofu puffs
50g Dried shrimp in hot water
6cm Ginger (whole and peeled)
5-6 Dried curry leaves
8 Garlic cloves (peeled)
10 Dried red chillis (in hot water)
3 Lemongrass
4 Chillies
2 Medium Onions (quartered)
1 tbsp. Ground coriander seeds
1 tbsp. Turmeric powder
1 tbsp. Shrimp paste
1 Spring onion stem
1 ½ Limes
4 tbsp. vegetable oil
2 Cans of Coconut milk
3 Chicken stock cubes
200g Vermicelli rice noodles
200g Egg noodles
200g Beansprouts
Handful fresh coriander
Salt to season
1. Start with the broth, put 3 chicken stock cubes in pan with 1.5 litres of boiling water and put aside.
2. You’ll need to blend the following in a food processor to make the Laksa paste: Onions, chillies, dried chillies, garlic, ginger, ground coriander, turmeric powder, shrimp paste, dried shrimp, dried curry leaves.
3. Get out another pan, heat up and pour in your vegetable oil.
4. Pour your Laksa paste into hot pan and allow to cook and release flavours for 10-15 minutes. Keep it moving to reduce spitting.
5. Add your chicken stock and bring up to boil.
6. Add your coconut milk and season to taste.
7. Add tofu puffs and prawns.
8. Allow broth to cook for a further 5-10 mins on a medium heat.
9. While broth is cooking, blanche your rice noodles for 1-2 minutes.
10. Blanch egg noodles for 1 minute.
11. Blanch beansprouts for 15 seconds.
12. Now you’re ready to put together and serve.
13. Place a handful of rice noodles, egg noodles and beansprouts at
bottom of bowl.
14. Pour broth into bowl.
15. Garnish with chillies, spring onions, lemongrass, wedge of lime and
some fresh coriander. Enjoy!
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