Prawn laksa


Prawn laksa hits all the right flavour notes- spicy, savoury and a hint of sweetness; surely it has to be one of the best Asian comfort foods around? Laksa is usually found in Malaysia and can include many main ingredients such as chicken or tofu- prawn is just the start or you can always mix and match! Don’t be put off by the shrimp paste or fish sauce- they are there to season and add depth so do try them. The spice paste can be made well in advance and then kept in the fridge. You may also like to make more paste than you need for one meal and then save it for another day to save some time.

This laksa includes beansprouts which are readily available in supermarkets. You may also like to include shredded vegetables such as mange tout, sugar snap peas or Asian greens- it really depends how hungry you are!

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Ingredients- serves 2
For the laksa paste
2 dried kashmiri chillies- soaked then chopped
1 stem of lemongrass- chopped
2 cloves of garlic
1 inch piece of fresh ginger
1 tsp shrimp paste
2 shallots- chopped
Pinch of turmeric
Salt
1/2 tbsp vegetable oil

For the rest
200g raw prawns
400ml coconut milk
200ml chicken stock made up with water
1 tbsp fish sauce
1/2 tbsp palm sugar
150g rice noodles
50g beansprouts
2 spring onions- shredded

1. Start off by soaking the kashmiri chillies whilst you prepare the remaining ingredients for the paste. Blitz into a paste or bash using a mortar and pestle if you prefer a more rustic look.

2. Take a large pan and heat the glug of vegetable oil over a medium heat. Cook off the paste for a couple of minutes until it releases its fragrance. Add the coconut milk, stock, fish sauce and palm sugar and simmer. How long I simmer this for depends on how much time I have but aim for around 10-15 minutes so the flavours from the paste has time to develop and infuse.

3. Meanwhile soak the rice noodles in boiling water, drain well and set aside. Pop the prawns into the broth to cook through whilst you divide the noodles between two deep bowls. Alternatively, and I know this is not the true way of doing it, but I also like to add the rice noodles to the broth and finish off in that so it soaks up the fragrant sauce. When the prawns are cooked, ladle the broth over the noodles before going in with the beansprouts and spring onion. I also like to fry rings of shallot to give a crispy topping.

Prawn laksa- spicy, warming, comforting and impossible to resist!

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