Malaysian Laksa

Method

• Prep Ingredients: Cut your chosen protein into chunks. Finely chop the onion, finely grate the fresh ginger, mince the garlic cloves and slice 1 lime into wedges, set aside.
• Thinly slice the spring onions and slice the chilli (if using).
• Juice the remaining lime and reserve the liquid in a small bowl. Set aside.
• Over a medium-high heat, stir-fry chicken, fish or tofu in a small amount of olive oil until just cooked through. Set Aside.
• Shell the prawns and reserve them in a bowl. Set aside.
• In a large pot, add the olive oil and heat. Once oil is hot, add the prawn shells and fry for around a minute until they turn red. Remove the shells from the pan and throw away - you now have prawn flavoured oil.
• To make the broth, add the laksa paste, onion, ginger & minced garlic to the flavoured oil and fry for 2 minutes.
• Pour in the stock and bring to the boil.
• Next, add the coconut cream/milk, chicken or fish, tofu, sugar, fish sauce and lime juice. Bring down to a simmer.
• While this is simmering, cook the vermicelli in a separate pot of boiling water for a few minutes (unitl soft). Place them into separate serving bowls.
• In the same pot, add egg noodles into the boiling water and cook for 5mins until soft. Divide them into the serving bowls.
• In the boiling water again, poach the prawns until they are pink. Transfer them to the serving bowls.
• Pour the laksa broth in the the serving bowls over the prawns and noodles.
• Top each bowl with bean sprouts, onions, chilli, herbs, fried shallots and wedges of lime.