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Prawn laksa
Fruit and vegetables
150g/5½oz
onion
, roughly chopped
4cm/1½in fresh root
ginger
, peeled and roughly chopped
4
garlic
cloves
1½ red
chillies
, roughly chopped
1½ tbsp ground
coriander
25g/1oz bunch laksa leaves (or mint or
coriander
leaves), plus small handful, finely sliced, to garnish
1
lemongrass
stalk, cut in half then pounded lightly with a pestle to bruise
100g/3½oz
beansprouts
60g/2¼oz
green beans
, cut into 5cm/2in lengths
Tins, packets and jars
8
dried chillies
, soaked in hot water for 30 minutes and drained
800ml/1½ pints
chicken stock
400ml/14fl oz
coconut milk
1½ tbsp
tamarind
paste
300g/10½oz fresh egg
noodles
Cooking ingredients
75ml/2½fl oz
vegetable oil
1 tbsp ground
cumin
1 tbsp ground
turmeric
1½ tbsp
chilli powder
35g/1¼oz caramelized palm sugar or dark
brown sugar
, plus extra to taste if needed
Dairy, eggs and chilled
24 deep-fried
tofu
puffs, cut in half
3 free-range
eggs
Meat, fish and poultry
12 king
prawns
, heads and shells removed, deveined
Other
12g/½oz shrimp paste
1 tbsp sea salt, plus extra to taste if needed
Back to recipe
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