24 May 2011

PRAWN LAKSA

I have always loved the idea of laksa, the comforting soup that’s full of delicious spices and herbs and all sorts of interesting ingredients. A genuine Penang Laksa involves a complex laksa paste, but I have made a simplified version of this so you do not have to chase about sourcing all sorts of exotic ingredients.

For the laksa paste: * 2 small hot red chillies * 3 cloves garlic * 6cm piece of root ginger, peeled and chopped * 1 stem of lemongrass, chopped * 2 medium shallots, chopped * 1 teaspoon ground turmeric * 1 teaspoon ground coriander * 2 tablespoons hot water

Put all the above ingredients in a food processor or spice grinder and blitz well until a paste forms. (Even better, pound everything together in a mortar with the pestle if you have one.)

For the laksa: * 2 tablespoons peanut or vegetable oil * Laksa paste (recipe above) * 500mls coconut cream or milk * 1 litre chicken or fish stock * 2 tablespoons Asian fish sauce * 2 limes, juice only * 2 cups rice noodles, soaked, cooked in boiling water and drained * 1 cup raw prawns, shelled * 100g tofu, cut into cubes (can be fried) * 2 hard boiled eggs, cut in half * 250g bean sprouts, trimmed * 2 red chillies * 1 small cucumber, peeled and cut into small chunks * A handful of fresh herbs (coriander, Vietnamese mint, mint or basil)

Heat the oil in a saucepan and when hot, add the laksa paste. Fry for a minute or two over medium heat until it becomes fragrant but does not darken. Add the coconut cream and stock and bring to a simmer. Allow to simmer gently for about 10 minutes, then add a little water if it has reduced at all. Season with the fish sauce and lime juice, adding salt if it’s needed. Add the prawns and simmer for a further minute until cooked. Meanwhile cook the noodles in boiling water until soft and pliable. Heat four laksa bowls, and divide the rice noodles between the bowls. Ladle the soup with the prawns into the bowls and add the tofu and eggs. Top with the sprouts, chillies, cucumber and herbs and serve at once. Serves 4. Wine match: a dryish gewürztraminer.

Photos; Elizabeth Clarkson