Curry Laksa

18 Mar 2013

The Noodle House shows us how to get this Asian delicacy right

12 boiled tiger prawns, halved
300g udon noodles
60g baby pak choi, blanched
20g bean sprouts
1L curry laksa soup base
2 hard-boiled eggs, quartered
10g spring onions
6g fried banana shallots
4g dried chilli flakes
15g ground peanuts

For the laksa soup base
15g sambal oelek
30ml vegetable oil
5g dried shrimps
25g readymade laksa paste
800ml water
80ml coconut milk
100g coconut powder
26ml fish sauce
20g vegetable powder
10ml cream
A pinch salt and white pepper powder
5g sugar

1. To make the laksa soup base, heat a saucepan or wok over a medium heat and add the oil and sambal oelek and sauté until the oils have been released for about 2 to 3 minutes.
2. Add the dried shrimp and laksa paste and sauté for a minute until the flavours have been released. Be careful not to burn the mix, regulating the heat appropriately. Add water and bring to boil.
3. Next, whisk in the coconut milk, coconut powder, fish sauce, vegetable stock powder, cream, salt, sugar and pepper. Whisk constantly while bringing back to the boil. Allow to simmer for 3 minutes.
4. In a separate saucepan, bring 1L of water to the boil, and cook the prawns for 4 minutes.
5. Prepare the udon noodles according to the instructions on the packet.
6. Place the boiled prawns, blanched pak choi and udon noodles into the base of a small soup bowl. Pour over the ingredients of the laksa soup base.
7. Garnish the soup with bean sprouts, fried banana shallots and spring onions, and arrange the boiled egg on top. Serve the ground peanuts and chilli flakes in separate side dishes so people can season to their individual preference.

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