15 millilitres fresh lemon juice (or tamarind puree)
5 millilitres salt (optional)
100 grams grain noodles
130 grams prawns (cleaned and peeled)
150 grams chicken (steamed and sliced)
100 grams beansprouts
1 spring onion (thinly sliced on diagonal)
1 handful fresh coriander
1 small red chilli (finely diced)
1 fluid ounce peanut oil (or canola)
1 medium onion (finely chopped)
2 cloves garlic clove (finely chopped)
fluid ounce fresh gingerroot (finely grated)
fluid ounce lemon zest (finely chopped)
fluid ounce shrimp paste
18 fluid ounce chicken broth
18 fluid ounce coconut milk
fluid ounce turmeric
fluid ounce ground coriander
fluid ounce chili powder (orc urry paste)
fluid ounce brown sugar
1 fluid ounce fresh lemon juice (or tamarind puree)
fluid ounce salt (optional)
3 ounces grain noodles
4 ounces shrimp (cleaned and peeled)
5 ounces chicken (steamed and sliced)
3 ounces beansprouts
1 scallion (thinly sliced on diagonal)
1 handful cilantro
1 small red chile (finely diced)
Method
Malaysian Laksa is really a community recipe posted by ReneK and is not tested by Nigella.com therefore we aren't able to respond to questions in regards to this recipe.
Heat the oil inside a large fry pan/wok over medium heat. - Add some onion and prepare for just two minutes. - Add some garlic clove and prepare for any further 3 minutes, stirring from time to time. - Add some ginger root, lemon zest and prawns paste and prepare for one minute, stirring to dissolve the prawns paste. -
Add some stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. - Stir to mix and produce towards the boil. -
Reduce heat to some moving simmer and prepare uncovered for six minutes. -
As the Laksa simmers soak the noodles in boiling water for ten minutes -
Add some prawns and Chicken towards the broth and prepare an additional 4 minutes. -
Drain the noodles and put equal amounts in 4 bowls. -
Top with equal levels of bean sprouts, spring onion, coriander and chilli. - Ladle the Laksa broth in to the bowls and serve immediately. -- Tasty. --
Heat the oil inside a large fry pan/wok over medium heat. - Add some onion and prepare for just two minutes. - Add some garlic clove and prepare for any further 3 minutes, stirring from time to time. - Add some ginger root, lemon zest and shrimp paste and prepare for one minute, stirring to dissolve the shrimp paste. -
Add some stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. - Stir to mix and produce towards the boil. -
Reduce heat to some moving simmer and prepare uncovered for six minutes. -
As the Laksa simmers soak the noodles in boiling water for ten minutes -
Add some shrimp and Chicken towards the broth and prepare an additional 4 minutes. -
Drain the noodles and put equal amounts in 4 bowls. -
Top with equal levels of bean sprouts, scallion, coriander and chilli. - Ladle the Laksa broth in to the bowls and serve immediately. -- Tasty. --
