I’ve never made a Laksa before, but had read numerous recipes and posts where the author claimed it was one of their very favourite dishes, so it had been on my ‘to do’ list for a while. The list of ingredients is fairly hefty, lets be honest, so this isn’t something I’m likely to whip up as a quick after work supper. It’s more of a weekend recipe in my view. One for when you have time and want to make something a wee bit special. Not that this takes long to make once you have everything gathered together and prepped, but I think you know what I mean.
It looks fairly stunning too – lots of colour and variety, so it’s just bound to be good for you – another added bonus. This one is another from Dhruv Baker’s ‘Spice’, though, as always, I’ve tweaked a bit here and there and I’d encourage you to do the same. He adds chicken to his for an extra protein boost, but I left it out and increased the prawns instead.
Serves 4 | 20 mins prep, 30 mins cooking
Laksa Paste – makes enough for two batches
- 2 shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 red chillies, roughly chopped
- 4 tsp fennel seeds
- 5cm piece fresh ginger, peeled and roughly chopped
- 3 tbsp chopped fresh coriander (leaves and stalks)
- Zest and juice of 1 lime
- 1 lemongrass stalk, outer layer removed and roughly chopped
- 2 tbsp fish sauce
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 50ml vegetable or groundnut oil
- 1ltr fresh chicken stock
- 400g fresh prawns, peeled and de-veined
- 400ml coconut milk
- 100g beansprouts
- 100g cooked rice noodles (the thicker the better)
- 2 hard boiled eggs, quartered
- 1 red chilli finely sliced
- 2tbsp chopped fresh mint
- 2 tbsp chopped fresh coriander
- Sea salt to taste
- 2 limes cut into wedges
- If your eggs are not yet hard-boiled, do this while you get on with making the laksa paste. Blend together all the ingredients in a food processor or hand blender until you have a smooth paste. You can set half of this aside to use another time – just keep it tightly sealed in a container in the fridge.
- Heat the oil in a wok and add half the paste, frying it over a medium heat for 5-7 minutes until the oil separates from the paste – that will tell you it’s ready.
- Now add the stock to the wok and bring to the boil. Once it’s simmering, add the prawns and cook for 3 minutes or so until they have all gone pink.
- Now add the coconut milk and stir through. Bring back to the boil and add the beansprouts and cooked noodles.
- Add the egg quarters and some seasoning and give it just a minute to ensure everything is heated through.
- Serve topped with the sliced chilli, mint, coriander and lime wedges.