Laksa Lemak

Recipe from: 15 September 2010
laksa lemak

Ingredients 24
Servings 2
Time 30 mins

Ingredients

  • 400
    g
    Chinese tofu
  • 2 -3
    Tbs
    groundnut oil
  • 16
    raw king prawns, heads removed, peeled and deveined
  • 1
    tsp
    salt
  • 1.2
    l
    chicken or vegetable stock
  • 300
    ml
    thick coconut milk
  • 225 - 350
    g
    rice vermicelli, soaked in hot water in a covered bowl for 5 minutes then drained
  • 115 -175
    g
    bean sprouts
  • 2
    hard boiled eggs, quartered
  • Paste:
  • 1 -2
    large red chillies, chopped
  • 2
    shallots, chopped
  • 1
    garlic clove, chopped
  • 2
    candlenuts chopped or 1 tablespoon ground almonds
  • 1
    tsp
    chopped fresh root ginger
  • 1
    tsp
    chopped galangal
  • 1
    tsp
    ground coriander
  • 1
    tsp
    sea salt
  • 2
    Tbs
    tamarind water
  • 2
    Tbs
    groundnut oil
  • Garnish:
  • 2
    Tbs
    chopped spring onion
  • Handful of flat leaf parsley, coarsely chopped
  • 2
    Tbs
    deep fried shallots
 

Method

40 mins
 
Make the paste by blending the ingredients together until smooth.
Using a large non stick pan, cook on a moderate heat for 4 minutes, stirring occassionaly.
Remove and set aside.
Cut the tofu into quarters, then cut each quarter into quarters again (handle these carefully as they break easily).
Heat the oil in the pan and fry the tofu pieces, turning them over several times, until they are slightly coloured.
Drain on kitchen paper and set aside.
Rub the prawns with the salt and set aside.
Bring the stock to the boil.
Stir in the paste and cook for 2 minutes.
Add the prawns and cook for 2 minutes, then remove them with a slotted spoon and set aside.
Pour the coconut milk into the stock and bring to the boil and simmer for 4 – 5 minutes.
While you are doing this, place the noodles, prawns and tofu into bowls.
Then add the bean sprouts and eggs.
Adjust the seasoning of the soup and bring it to a rolling boil, then ladle the soup into the bowls.
Garnish and serve immediately.

For more of Lavender and Lime's recipes click here.
 

Read more on: shallow-fry
 

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