Feast of the month ? Prawn Laksa

 

Last week we were watching fishing show on Channel31 (trust me if you have never heard of this channel that is because not many ppl watch it ha ha they are local channel) anyway this guy was preparing curry laksa, my angler say “how come you never cook Laksa, I like it, I sometimes have it for lunch”.  I say - Laksa is difficult as it takes a long time to prepare, I may stuff it up and we may have to eat maccas instead. He say – worth a try.

So I did it, I thought it will takes me hours and hours to cook laksa but it is not – 1 hr max

Portion for 2

Ingredients

(A) Spice Paste

1/2 tbsp shrimp paste
100g mince onion
2 tbsp slice shallot
1 tbsp slice lemongrass
1 tbsp mince galangal
1/2 tbsp turmeric powder
1 tbsp sweet paprika
4 red chilli (lenght-5cm each)

(B)

2 tbsp dried prawn (soaked first)

(C)

1/2 tbsp salt
1 tbsp sugar
3.5 cup thin coconut milk (1 cup coconut milk + 2.5 cup water)
prawn
fish cakes
fried tofu
hard-boiled egg
yellow noodle
rice vermicelli (soaked first)
mungbean shoots

 

Preparations

spice paste – grind all ingredients (a) in food processor to a paste
grind dried prawn separately
heat up wok or pot, add 2-3 tbsp of oil in and stir in spice paste let it cook for about 6-7 min (or until fragrant) then add in ground dried prawn, salt and sugar, stir for another 2-3 minutes before adding coconut milk in bring to a boil on low-medium heat
meanwhile in another pot, bring water to a boil, blanch prawn, fishcake, fried tofu, strain out and add to the laksa soup. also blanch noodle, vermicelli and bean shoots , strain out.
in a bowl, place noodle vermicelli in, prawn, fishcake fried tofu beanshoot on top, then pour in laksa soup using strainer lastly top with fried shallot/onion.

Enjoy

Arale79