On Monday the husband and I had a very lazy afternoon just lying in bed watching television. We watched all the usual week day shows like Ellen, Oprah and Ready Steady Cook and then a show came on that I have never seen before, Ching’s Kitchen. The set she was in looked very familiar, it was Jamie Oliver’s old set so I knew she was in the UK.
Ching- He Huang whipped some amazing Asian dishes which when ordered in a cafe or restaurant seems so difficult yet she made it look so easy.
Husband and I sat there salivating but we already had left over Thai Green Curry to eat so we decided to use one of her recipes for last nights dinner seeing we have a whole freezer full of fresh prawns thanks to a very wonderful client of ours.
After spending at least half an hour trying to decide what to make because believe me she has some truly yummy sounding recipes available on the web, I decided on a Prawn Laksa. I have never made Laksa from scratch but seeing we have a thriving herb and vegetable garden I thought what a perfect opportunity to use them.
This is the recipe I followed:
½ tbsp vegetable oil
400ml coconut milk
2 tbsp fresh lime juice, or lemon juice
500ml chicken stock
1/2 tsp brown sugar
1/2 tsp fish sauce
250g yellow wheat noodles, or egg noodles
500 g uncooked de-veined prawns, fresh or frozen
80g bean sprouts
a generous handful of coriander leaves
salt, to taste
chilli seasoning, (powder or flakes) to taste
For the Laksa paste:
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 onion, chopped
40ml coconut milk
1/2 tbsp ginger, chopped
2 cloves garlic, crushed
15g lemongrass, roughly chopped
1 red chilli, seeded and roughly chopped
1 tbsp shrimp paste
1. Put the ingredients for the Laksa paste into a blender or food processor and whiz to a paste.
2. Heat the oil in a pan and cook the Laksa paste for a few minutes.
3. Stir in the coconut milk, stock, lime or lemon juice, sugar and fish sauce.
4. Bring the soup to the boil and simmer for 30 minutes.
5. Cook the noodles (put in a pan of hot boiling water and cook for about 3 minutes), drain under cold water to get rid of starch and help keep the noodles springy.
6. Stir the prawns into the soup and simmer until they change colour and are cooked through.
7. Add the bean sprouts and coriander leaves, then salt and chilli seasoning to taste.
8. Divide the noodles evenly among the bowls and ladle over the soup.
I ended up using cellophane noodles and hokkien noodles plus I added a spoonful of tamarind paste to it as well. It was so yummy and guess what we’re having for lunch today? 🙂