
Ingredients
For the curry paste
- 20g galangal
- 20g turmeric
- 20g ginger
- 3 cloves of garlic
- 3 medium sized shallots
- 3 long red chilli
- 1 stalk of lemongrass
- 6 candlenuts
- 20g dried shrimp, rehydrated
- 15g shrimp paste
- 25g rock sugar
- Salt
For the broth
- 250g raw prawns (unpeeled)
- 4 tbsp vegetable oil
- 400ml coconut milk
For the topping
- 8 okra
- 1 small eggplant
- 100g bean shoots
- 2 fried tofu puffs
- 300g fresh Hokkien noodles, cooked according to packet
- Coriander leaves to serve
- Mint leaves to serve
- Fried shallots to serve
- Spring onion to serve
Instructions
- Roughly chop galangal, tumeric, ginger, garlic, shallots, candlenuts and chilli. Slice lemongrass. Cut eggplant into bite sized chunks. Cut tofu puffs diagonally.
- Peel and de-vein prawns, reserving the heads and shells. Lightly season prawns with salt and set aside.
- Fry prawn shells and heads in 1 tbsp of oil on medium heat until fragrant and crisp.*
- Add 1 litre of cold water to prawn heads/shells and bring to boil, then reduce to simmer for 30 minutes. Discard heads and shells.
- Combine laksa paste ingredients with 1/2 tbsp of salt and 1tbsp of oil in a food processor and blend until a paste forms.**
- Fry laksa paste in a saucepan with remaining vegetable oil on medium-high heat for 3 minutes.
- Add prawn stock and scrape the bottom of the saucepan to remove any stuck paste. Bring to a boil and reduce to simmer.
- Add in coconut milk and rock sugar, stirring to dissolve. Add salt to taste.
- Add in okra and egg plant, simmering until almost cooked. This takes around 5-6 minutes.
- Add in prawns and simmer for 2 minutes.
- Add in tofu puffs and noodles to warm through for one minute.
- Arrange bean shoots in bowl, add laksa noodle, prawns, vegetables, tofu puffs and soup. Top with coriander, mint, spring onions and fried shallots and serve.
more: http://www.ichigoshortcake.com/2012/08/prawn-curry-laksa.html
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