Malay Laksa with Prawn

Fri, 28 September 2018

This is a dish common in Malaysia and Southern parts of Thailand. It is a very versatile dish as it can be adapted to suit any palate and dietary concerns.

• 8 tiger prawns deveined
• Morning Glory
• Pak Choi
• Wom Bok
• Kai Laan
• Beansprouts
• Chilli
• Spring Onion
• Rice Noodles
• Tamari (Gluten free Soy)
• Coconut Milk
• Stock (Chicken or Veg)
• Palm Sugar
• Thai Basil
• Micro Coriander
• Fried Shallots
• Sriracha
• Lime

Laksa Paste:
• 15 large dry chillies rehydrated
• 2 tbsp Shallot oil
• 6 cloves garlic
• 300g chopped shallots
• 50g lemongrass
• 2 tbsp candle nuts/Cashew nuts
• 2 tbsp coriander roots
• 2 tbsp fresh turmeric
• 4cm ginger
• 6cm galangal
• 2 tsp roasted ground coriander
• Dulusk Irish Seaweed

To make the paste mash all the ingredients into a paste using a pestle and mortar, starting with the hardest ingredients first.

To complete the dish; fry off some paste in a little oil until fragrant and then add the stock and coconut milk.

Bring this to the boil and then season with the Tamari and palm sugar.

Blanch the noodles and vegetables and add to a serving bowl.

Put the prawns into the Laksa broth and cook until just done, pour this over the noodles and vegetables and then garnish with beansprouts, coriander and chilli.