Chicken and Prawn Laksa
/
Chicken and Prawn Laksa
Ingredient
2tbs Red Island olive oil
1ltr chicken stock
1ltr coconut milk
2tbs palm sugar
1tbs fish sauce
300g chicken breast, sliced thinly
150g firm tofu
150g prawn tails
300 rice vermicelli noodles, hydrated
150g bean shoots
1 bunch coriander
1 lime
Fried shallots
Laksa Paste
4 shallots or 2 red onions, rough chop
4 Birdseye chilli, rough chop
2tbs galangal
4 garlic cloves
2 lemon grass stalks
1/4 roster cashews
2tbs Shrimp Paste
2tbs coriander powder
1tbs cumin powder
1tbs paprika
1tbs Turmeric
2tbs water
Method
Combine the laksa paste ingredients in a food processor. Blend until completely smooth, this could take a couple of minutes.
In a hot wok heat 2 Tsp of Olive Oil, add 4tbs of the paste and fry off for 2-3 minutes.
Add the stock, coconut milk, sugar and fish sauce, bring to the boil then reduce to a simmer for 5 minutes.
Add the chicken and tofu, cook for 2-3 minutes until the chicken is cooked. Add the prawns and cook for 2 minutes.
Turn the heat off the wok, add the bean shoots and noodles. Stir through the laksa to heat through.
Serve straight away topped with coriander, fried shallots and a wedge of lime.
Recipe by Michael Weldon
