.5 hours contact time 1hourTraditionally, to get a rich sweet prawn flavour in a Laksa broth they use imported prawn paste, an ingredient I’d rather avoid. So in this recipe we will fry, caramelize and de-glaze local prawn shells to attain a rich sweet prawn broth. makes 6 large 12 small servesIngredients 2 x chicken carcasses6 x cups cold water1 x 400 ml coconut cream1kg large green prawns, peeled, keep shells from making broth cup vegetable oil6 cups chicken prawn stock800 ml coconut cream 3 Tbsp Sambal Oz replacing a Laksa paste/or laksa paste 1x limeSalt1 chicken breast 200g deep-fried tofu, quartered, refried 150g bean sprouts, trimmed 1kg hokkien noodle 1/2 cup each fresh Vietnamese mint (aka Laksa herb) and Thai basil leaves and sliced spring onion4 Tbs chopped peanuts, to serveProcedures 1.Place chicken carcasses and water in pan, bring to boil then simmer for 2 hours. Strain and reserve stock to the side or allow to cool & refrigerate2.Place ½ cup of oil in large base pan, and add all the prawn shells. Fry, constantly stirring scrapping the prawns off the bottom on the pan with a wooden spoon. Keep frying on low till the prawns darken and the f aroma is one of a rich sweet prawn flavour. Before string to burn add chicken stock to deglaze. Take off heat and remove all the prawn shells and while warm add coconut cream. Add Sambal Oz, squeeze lime and the halves into stock. Bring back to boil then and season with salt. Remembering a lot of noodles, meat and vegetables are to be seasoned with this stock so a little more salt is necessary 3.Add the green prawns, chicken and deep-fried tofu and cook for 2 minutes.4.Add chicken, prawn, and tofu till cooked 5.Place the noodles in a bowl, cover with boiling water and leave for 5 minutes to heat. Drain and set aside. 6.Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs. Pour the Laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of peanuts, sliced spring onion and the extra fresh herbs.Notes; Ingredients should be available from Asian supermarkets. If the Vietnamese mint and Thai basil are unavailable, substitute with extra fresh coriander.
Mike Penning web design and photo-journalism 2012. All rights reserved
Pad ThaiServes 4Ingredients:250g rice stick noodles 1 Tbs fish sauce 3.5 tsp Sambal Oz5Tbls Black Magic2 Tbls oil 500g chicken breast, shredded 2 eggs, lightly beaten 1 cup bean shoots8 snow peas cut in thin strips, length wise1/3 cup crushed nuts 3 spring onion, finely sliced 1/4 cup fresh coriander leaves(optional)1 lime ¼’rdMethod:1.Place noodles into a large bowl, cover with boiling water and stand until soft. Meanwhile, combine Sambal Oz, lime juice, fish sauce and Black Magic in a jug.2.Heat a large wok. Add oil and cook chicken strips until lightly browned. Remove from pan and set aside.3.Heat remaining oil. Add drained noodles to wok and stir until well combined. Add sauce mixture and egg, toss until well combined. Return chicken to pan with bean shoots and cook until heated through.4.Spoon into serving bowls. Sprinkle with nuts, coriander leaves & spring onion s for 1 minute. Serve with lime wedges & Sambal Oz.
Simple Hot & sour soupFor a vegetarian version leave out the pork and add one cake of marinated tofu in soy sauce Serves 4Ingredients:•200gm dry rice noodle Rice noodles reconstituted as per direction on pack•240 gm pork tenderloin or chicken•4 medium fresh mushrooms-sliced•1 litre chicken stock •2 teaspoon salt, or to taste•3 tablespoons Black magic•3 -4 tsp-Sambal Oz•1/3 cup red rice vinegar, white rice vinegar, or red wine vinegar•1 teaspoon sesame oil•75 g Bean shoots•8 snow peas cut in thin strips, length wise•1 Tbsp cornstarch dissolved in 1/4 cup water •1 egg, beaten•2 spring onion, finely choppedPreparation1.Shred pork/chicken or tofu into small squares2.Slice mushrooms3.Bring the chicken stock/ water to a boil. Stir in the salt, Black Magic, vinegar sesame oil & meat/tofu4.Add noodles, Adjust the ratio of water to chicken bring to boil5.Adjust salt; Sambal oz for heat; Black magic for sweetness & vinegar for sourness6.Mix the cornstarch and water. Slowly pour the cornflour mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly pour in the beaten egg, stirring in one direction at the same time. Test the broth and adjust the taste if desired.7.Serve and garnish with sliced spring onion.