Laksa Udang Sumatra

Rice Noodles and Prawn in a coconut and chili broth. For 4 portions.

30 ml oil for frying
400 gr round thick rice noodle
40 g bean sprouts
12 pcs boiled quail egg
200 g tofu, cut rectangular and deep fried
200 g fish cake, sliced
100 g fish or squid ball, sliced
200 g prawn tail
400 ml chicken or prawn stock
400 ml thick coconut milk
240 g laksa paste
4 pcs lemongrass, bruised
4 pcs lime leaf
20 gr laksa leaf
20 g fried dried shrimp, ground 4 pcs coriander leaves

Method:
• Heat oil in a large sauce pan, stir in laksa paste and cook, stirring until fragrant for 4-5 minutes.
• Add the lemongrass, lime leaf and stock. Stir until thoroughly combined. Let it boil and reduce heat and simmer for 10-15 minutes.
• Add the prawn tail , laksa leaf and coconut cream, seasoning with salt and pepper simmer again until prawn is just cooked and sauce is thicken.
• Place noodles in a serving bowl with bean sprout, quail egg, fish cake, fish or squid ball and tofu. Pour the laksa broth.
• Garnish with coriander leaf and fried dried shrimp

Laksa Paste Basic
50 g dried shrimp
60 ml oil for frying
150 g shallot,chopped
100 g garlic,chopped
10 g roasted shrimp paste, ground
100 g galangal, fine chopped
50 g lemongrass, fine chopped
60 g turmeric, chopped
200 g red chili, chopped
60 g candlenut
4 tbsp fish gravy

Method:
• Place dried shrimp in a bowl and add enough boiling water to cover. Allow to stand for 15 minutes until soft. Drain then place dried shrimp in food processor to become ground.
• Blend or mortar all ingredients until become a paste. And cooked all ingredients until fragrant and cooked.

16.05.2011. 08:57