Subscribe to Newsletter

Recipe: Easy laksa (with pre-made paste)


From Singapore and Malaysia, via Darwin, get ready for a flavour extravaganza.

The laksa capital of Australia (sorry Sydney, the Top End has you beat), Darwin is currently celebrating its annual Laksa Festival.

 

To honour this tasty event, we present a laksa recipe that uses a commercial paste, which cuts preparation time. Making things even easier, garnishes can be put together by diners themselves.

 

 

Ingredients

  • 1½ tbsp dried shrimps 
  • 6-7 garlic cloves, chopped
  • 4-5 shallots, chopped
  • 5-6 cm piece ginger, chopped
  • 1-2 long red chillies, chopped, or to taste
  • 80 ml (? cup) vegetable oil
  • 12 large green prawns, shells removed and reserved
  • ? cup laksa paste
  • 1.5 litres (6 cups) chicken stock or water
  • 400 ml coconut cream
  • 12 fish balls
  • 12 small fried tofu puffs, halved
  • Boiled eggs (optional)
  • 1 tsp white sugar
  • fish sauce, to taste
  • salt
  • 1-2 limes, juiced
  • 200 g dried rice vermicelli noodles
  • 200 g fresh egg noodles

Garnish

  • 200 g shredded poached chicken (poaching water can be used for the broth)
  • bean sprouts
  • finely sliced spring onion
  • finely sliced long red chilli
  • coriander leaves
  • fried shallots
  • lime wedges

 

Instructions

Soak shrimps in 125 ml (½ cup) hot water for 10 minutes then transfer the mixture to a food processor. Add the garlic, eschallots, ginger and chilli, and process until a smooth paste forms. 

Place a large saucepan over high heat. Add the oil and reserved prawn shells and fry 1-2 minutes until the shells turn red. Remove with a slotted spoon. Add the blended paste to the oil and fry for 1 minute before adding the laksa paste. Fry for 2-3 minutes until fragrant, then add the stock and bring to the boil. Add the coconut cream and reduce heat to a simmer. Add the fish balls, tofu and sugar. Season with fish sauce, salt and lime juice to taste.

Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles, separately, for 2 minutes then transfer to a colander and rinse with cold water. 

Add the prawns to the laksa, turn off the heat and allow to gently poach for 2-3 minutes until cooked through.

To serve, divide the noodles and prawns among bowls. Ladle over the broth and top with chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and lime wedges. 

 

Note: Dried shrimps, laksa paste, fish balls and tofu puffs are all available at Asian supermarkets.

 

Recipe by Aryan Mansor via SBS

 

Click here to read the latest issue of traveltalk Click here to read the latest issue of traveltalk
Published: 18 November 2020


comments powered by Disqus