Ingredients
- 60 ml ( cup) vegetable oil
- 1.5 litre chicken stock
- 2 teaspoon grated palm sugar
- 450 g chicken thighs with bone and skin, or chicken leg fillets, heavily sliced
- 12 large raw king prawns, shelled, digestive tract removed, tails left intact
- 500 ml (2 cups) coconut milk
- 12 fish balls (see Note)
- 150 g tofu puffs (see note), heavily sliced
- 200 g (2 cups) beansprouts
- 500 g fresh thin grain noodles (see Note)
- fried Asian shallots (see Note), Vietnamese mint leaves (see Note), chilli sambal (see Note) (optional) and lime wedges, for everyone
- 8 small dried red chillies (see Note)
- 2 tablespoons of dried shrimp (see Note)
- 5 red Asian shallots (see Note), chopped
- 1 tablespoons of finely chopped galangal (see Note)
- 3 garlic clove cloves, chopped
- 2 large lemongrass stalks, trimmed, chopped
- 6 candlenuts (see Note), chopped
- 1 tablespoons of belachan (dried shrimp paste) (see Note)
- 2 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
Cook's notes
Oven climate is for conventional if using fan-forced (convection), lessen the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless of course specified) and cups are gently packed. All vegetables are medium size and peeled, unless of course specified. All eggs are 55-60 g, unless of course specified.
Instructions
Standing time twenty minutes
To create laksa paste, place chillies and shrimp in 2 separate bowls and canopy both with sufficient boiling water to pay for. Leave for 25 minutes or until softened. Drain well, then process with remaining ingredients inside a mixer to some smooth paste.
Heat oil inside a large saucepan over medium heat. Add laksa paste and prepare, stirring, for just two minutes or until aromatic. Add stock and sugar. Stir to mix, then provide a simmer. Add chicken, go back to a simmer and prepare for 4 minutes. Add prawns and prepare for one minute or until chicken is cooked through and prawns are nearly cooked.
Add coconut milk, fish balls, tofu puffs and beansprouts. Stir lightly to mix, then bring almost to some simmer. Reduce heat to low and prepare for just two minutes or until prawns are simply cooked, beansprouts are wilted and fish balls and tofu are heated through.
Meanwhile, place noodles inside a large bowl. Pour over enough boiling water to pay for, then are a symbol of 2 minutes or until heated through. Drain well. Divide noodles, then laksa mixture among bowls. Scatter over fried shallots and mint leaves. Spoon over chilli sambal, if preferred, and serve immediately with lime wedges.
Note
• These components can be found from Asian food shops.
• For additional info on ingredients, browse the article .
Photography by John Laurie.
As observed in Feast magazine, October 2011, Issue 2. For additional recipes and articles, get a duplicate of the month's Feast magazine or take a look at our great subscriptions offers here .
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