Serves 2
Time: đź•°đź•°đź•°
Effort: đź’Şđź’Ş
Ingredients:
Fresh egg noodles (油麵) from market
Fried tofu (豆卜) from market
8 frozen prawns
Prawn stock
Chicken stock
2 tablespoon turmeric
3 tablespoon coconut milk
For laksa paste:
Thick slice belacan from CitySuper (HKD13 only)
Small chunk ginger
3 garlic cloves
6 shallots
6 chilis
4 almonds or peanuts
3 teaspoon oil
Small handful dried shrimp
Method:
To make prawn stock (can prepare ahead of time):
1. Gather unused prawn shells and heads from previous dishes (such as Italian seafood stew)
2. Stir-fry in oil until fragrant
3. Add water and simmer for around 30 minutes
To make chicken stock (can prepare ahead of time):
1. Gather unused chicken bones or any other low-value chicken cut
2. Cover with cold water
3. Add coriander stalks
4. Bring to boil and simmer for 30 minutes, removing any impurities on the surface with a spoon
To make laksa paste (can prepare ahead of time):
1. Peel shallots; leave garlic and ginger unpeeled
2. Remove chili tops
3. Blend all ingredients until smooth
4. Toast in frying pan until fragrant
To assemble the dish:
1. Prepare a pot of hot laksa broth by combining coconut milk and equal amounts of prawn and chicken broth, and bring to a slow boil
2. Add a spoon of laksa paste to each serving bowl
3. Top up with a tablespoon of tumeric into each bowl
4. Add a ladle of laksa broth into each bowl and mix with the paste to form the soup base
5. In the laksa broth, blanch prawns until cooked
6. Add fried tofu to the laksa broth and cook for another 30 seconds
7. Remove tofu and prawns from broth; set aside
8. Cook noodles in broth until warmed through, around 1 minute
9. Transfer noodles into serving bowls
10. Arrange prawns and tofu on top
11. Ladle hot soup over everything
12. Add a spoonful of laksa paste into each bowl
12. Garnish with coriander leaves
13. Serve immediately
Nat & E Homecooking 