Who doesn’t love Laksa? This is another Food Safari recipe. Dr. Scorpio and I used to make laksa from scratch, and while it was good, it was fiddly. After seeing the laksa episode on Food Safari, I was surprised at how easy it was if you use a ready-made paste. I thought it was worth trying at least.
And the result? Amazing! All the lovely complex laksa flavours and so easy! But you do have to get a good paste. I use Osha brand Curry Laksa paste. I bought it from Harris Farms at Broadway shopping centre. For the other ingredients that can be hard to find such as the dried prawns, I go to the Thai supermarkets on Campbell street in Haymarket. Adding the dried prawns to the spice paste is a must. I used my blender to wizz up the spice paste – I found it worked better than a food processor.
4-5 shallots, chopped
6-7 cloves garlic, chopped
Thumb size piece ginger, peeled and chopped
1 fresh red chilli (more if you want more kick!)
1 heaped tbsp dried prawns
½ cup water
12 green prawns
4 tbsp vegetable oil
180 mls of laksa paste
1 litre chicken stock
1 can coconut cream
Fried tofu puffs
1 tsp sugar
Salt to taste
Juice of 1 lime
Rice vermicelli noodles
Shredded cooked chicken meat (boiled-stock can be used for the broth!)
Spring onions, chopped
Red chilli, sliced
Deep fried shallots
Fresh lime wedges
Process in blender, shallots, garlic, ginger, chillies, dried prawns and water until it forms a smooth paste. Set aside.
Shell prawns and reserve meat. Heat oil in a large pot and fry prawns shells for about 1 minute until they turn red then remove from pan. Add spice paste to prawn flavoured oil and fry for a minute before adding the laksa paste. Fry until fragrant, about 2 minutes and pour in the stock.
Bring to the boil and then add coconut cream. It’s always good to allow time to simmer for the flavours to come out. Add fish balls and fried tofu. Add sugar, fish sauce and salt to taste. Squeeze in the lime.
Blanch rice and egg noodles in boiling water and transfer some of each to serving bowls. Poach reserved prawn meat in same water. Pour over the broth and top with chicken, prawns and bean sprouts. Garnish with the spring onions, chilli, coriander and fried shallots. Squeeze in the lime before eating.