INGREDIENTS:
Makes 1 x 700ml/25fl oz jar
Keeps: 3 days
For the prawn balls
- 100g/3½oz raw king prawns (jumbo shrimp)
- 1 tbsp Thai red curry paste
- small handful of coriander (cilantro), stalks only
For the broth:
- small handful of vermicelli rice noodles
- 1 tsp coconut oil
- 100g/3½oz any sliced veg, such as cabbage, spinach or broccoli
- 2cm/¾in piece of fresh ginger, peeled
- ½ red chilli (chile), deseeded if desired
- ½ tsp ground turmeric
- 2 spring onions (scallions), finely chopped
- 2 kaffir lime leaves (dried is fine)
- 400ml/14fl oz can coconut milk
- 300ml/10fl oz/1¼ cups fish stock
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm or light brown sugar
- grated zest and juice of 1 lime
- small handful of coriander (cilantro), leaves only, to garnish
METHOD:
There are so many awesome versions of laksa, but my favourite has to be the super-spiced and flavour-packed coconut milk ones. Eaten in Indonesia, Malaysia and Southern Thailand, thin vermicelli noodles are a perfect hidden ingredient as they soak up all the lovely flavour from the broth. You can pile any type of veg you fancy on top of the noodles and these awesome prawn balls bobbing in the broth. They take seconds to make and give some real sustenance to this otherwise light and fragrant dish.
- Soak the noodles in a bowl of cold water for 15 minutes, then drain and set aside.
- Start with the prawn balls, place the prawns, curry paste and coriander stalks in a food processer and pulse until combined but still quite chunky. Using wet hands, scoop the mixture out and shape into little balls – you should make around eight. Place on a plate, cover with clingfilm (plastic wrap) and chill in the refrigerator until the broth is ready.
- Heat the coconut oil in a pan, add the vegetables, ginger, chilli, turmeric and spring onions and fry for 2 minutes. Add the kaffir lime leaves, coconut milk, stock, sesame oil, fish sauce, soy sauce and palm sugar to taste and simmer for 15 minutes. After 5 minutes, add the prawn balls and turn constantly to ensure they are cooked all the way through. Add the soaked noodles and stir through. Add the grated lime zest and juice, then carefully pour the laksa into your jar. Leave to cool, then tear up the coriander leaves and scatter over the top. Reheat over a low heat to ensure you don’t overcook the prawn balls.
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