Prawn Laksa
Serves 4
Ingredients
1 brown onion
1 whole garlic bulb
2 red Chilli’s
5cm ginger
1 tsp lemongrass paste
1 tsp shrimp paste (optional)
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp peanut butter
1 tbsp oil
2 tins coconut milk
1/2 tsp rice wine vinegar
1 tsp fish sauce
1 large courgette or 2 small
400g egg noodles
250g cooked prawns
2 eggs
Thai basil, mint & coriander, bean sprouts and chopped red chilli for garnish (optional)
Method
Roughly chop onion, garlic, ginger & Chilli’s and place in a food processor. Add spices, lemongrass, shrimp paste (if using) peanut butter and oil then blitz until smooth. This might take a while, keep scraping down from the sides and back into the middle if necessary, add more oil if you need. Once smooth then pour into a large pot and fry on a medium heat for about a minute, then pour in the coconut milk and stir. Pour in the fish sauce and vinegar and stir again. Slice the courgette into circles then add to the pot, turn the heat up to full for a minute then turn back down. Boil a separate pot of water for the eggs, once boiled add in for 5-6 minutes then drain. Rinse under cold water to cool the shell down, then peel and set aside. Prepare the herbs and chilli for garnish and set aside. Before serving, add the noodles and prawns (make sure they’re defrosted), stir and leave for a minute to get hot again. Spoon into bowls and garnish with herbs, chilli, and bean sprouts. Then finally cut the eggs