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CURRY LAKSA
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INGREDIENTS
150g Pineapple cut squid 9 large banana prawns 150g fillet White fish 200g Rice noodles 100g Curry Laksa paste 2 small Onions Hand full Mint leaves 3 cloves Garlic 2 tbsp Cooking oil 1/2 Coz lettuce chopped 750ml Water 100ml Coconut cream 3 Golden limes (limau kasturi) 2 pinches MSG (optional) Salt Dried shallots (garnish)
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METHOD
Soak the rice noodles in cold water until they soften then drain and soak in hot water for about 5 minutes. Then drain again and put the noodles into deep serving bowls ready to eat.
Cut the limes in half and place in a bowl for later (Note. The limes below are a bit more ripe than I would usually use. I prefer them to still be a green colour.)
Slice the fish fillet into bite sized pieces. Try to use a type of fish that will not easily fall apart when cooked. Mackerel is good.
Blend the garlic and onion
Put the cooking oil in a deep saucepan and heat on medium high
Add the onion and garlic and fry until fragrant
Add the laksa paste and stir well
Add water then stir
Cover and cook for about 5 minutes
Add coconut milk
Add salt
Add prawns (Note. Cut the front 1/3 off each prawn head first)
Add fish
Add squid
Cover and cook for another 5 minutes
Add MSG (optional)
Add coz lettuce (Note. It is better to add bean sprouts but I didn't have any when I cooked this)
Cook until the lettuce just starts to soften. Put the mint leaves on top of the noodles then pour the soup mixture on top Sprinkle some dried shallots on top. Squeeze golden lime juice into the soup and enjoy!
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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