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05/03/08 - Spicy prawn laksa
Serves 2
INGREDIENTS:
* 5 long fresh red chillies
* 5 shallots
* 4 cloves of garlic
* 20g coriander stalks
* 1 tsp of salt
* 1 tbsp curry powder
For the laksa:
* 500ml coconut cream
* 700ml chicken stock
* 250ml sunflower oil
* 1/4 tsp salt
* 1 tsp caster sugar
* 1 lime halved
* 100gr of bean sprouts
* 4 tbsp of coriander
* 2 tbsp dark soy sauce
* 500gr king prawns, shelled
* 1-2 tbsp Thai fish sauce to taste
* 500g egg noodle, soaked as per instructions
* 4 garlic cloves finely sliced
* 4 Thai red shallots finely sliced
* 4 long dried red chillies
* Fennel bulb, finely sliced
* Cucumber, cut into batons
* Endive, into leaves
METHOD:
* Blitz the curry paste ingredients in a food processor to a coarse paste. Heat the coconut cream over a medium heat in a large saucepan until it separates.
* Add the curry paste and fry for
2-3 minutes, until fragrant. Stir in the soy sauce and prawns and cook for 1 minute. Add the chicken stock and simmer for 2-3 minutes. Season to taste with the fish sauce.
* For the garnish, heat the sunflower oil in a frying pan and separately fry the sliced garlic, onion and chillies until golden and crisp. Strain and cool. Pound together in a mortar and pestle with the salt and sugar to a rough crumb consistency.
* Divide the soaked noodles between four serving bowls. Top with the prawns and the laksa liquid. Place the endive, fennel and cucumber around the plate to serve.
* Serve garnished with wedges of lime, a sprinkling of the salt and sugar seasoning, bean sprouts and coriander.
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Weather for Boston, Lincolnshire
Tuesday 07 February 2012
Today
Sunny spells
Temperature: -7 C to 1 C
Wind Speed: 15 mph
Wind direction: South east
Tomorrow
Sunny spells
Temperature: -6 C to 2 C
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