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Laksa Lemak

Recipe Category: Asian, Soup
Makes enough for: 2 people
All Rights Reserved: Adapted from Curry page 180

Ingredients

  • 1 block Chinese tofu (about 400g)
  • 30 - 45 mls apricot kernel oil
  • 16 raw king prawns, heads removed, peeled and deveined
  • 5 mls salt
  • 1.2 l chicken or vegetable stock
  • 300 mls coconut milk
  • 225 - 350 g rice vermicelli, soaked in hot water in a covered bowl for 5 minutes then drained
  • 115 - 175 g bean sprouts
  • 2 hard boiled eggs quartered

for the paste

  • 1 - 2 large red chillies, chopped
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 2 candlenuts, chopped (or 15mls ground almonds)
  • 5 mls chopped peeled fresh root ginger
  • 5 mls chopped galangal
  • 5 mls ground coriander
  • 5 mls salt
  • 30 mls tamarind water
  • 30 mls groundnut oil

to garmish

  • 30 mls chopped spring onion
  • handful of flat leaf parsley, coarsely chopped
  • 30 mls deep-fried shallots

Method

  • make the paste by blending the ingredients together until smooth
  • using a large non stick pan, cook on a moderate heat for 4 minutes, stirring occassionaly
  • remove and set aside
  • cut the tofu into quarters, then cut each quarter into quarters again (handle these carefully as they break easily)
  • heat the oil in the pan and fry the tofu pieces, turning them over several times, until they are slightly coloured
  • drain on kitchen paper and set aside
  • rub the prawns with the salt and set aside
  • bring the stock to the boil
  • stir in the paste and cook for 2 minutes
  • add the prawns and cook for 2 minutes, then remove them with a slotted spoon and set aside
  • pour the coconut milk into the stock and bring to the boil and simmer for 4 - 5 minutes
  • while you are doing this, place the noodles, prawns and tofu into bowls
  • then add the beansprouts and eggs
  • adjust the seasoning of the soup and bring it to a rolling boil, then ladle the soup into the bowls
  • garnish and serve immediately