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Ingredients

• Laksa:
• 1 tablespoon oil for cooking
• 1kg chicken, cut into bite size pieces
• 2 tablespoon coriander, diced
• 6 cups (1 1/2 litres) coconut milk
• 100g dry roasted peanuts, ground
• 30g roasted sesame seeds, ground
• 1 lime, juiced
• 1 pinch salt and sugar, to taste
• 300g small prawns, peeled and deveined, reserve shells
• 500g rice noodles, blanched in hot water before serving
• Prawn Stock:
• reserved prawn shells
• 1 small onion, coarsely diced
• 1 lemongrass bulb, bruised
• 1/2 cup (125ml) water
• Spice Paste:
• 15 shallots, peeled
• 6 cloves of garlic, peeled
• 2cm galangal, peeled
• 15 dried chillies, deseeded and soaked in water
• 4 candlenuts
• 3 lemongrass bulbs, diced
• 2cm toasted belacan
• Garnish:
• 1 whole cucumber, peeled, deseeded and cut into matchsticks
• 2 fresh red chillies, sliced
• 3 spring onions, diced
• 8 limes, halved
• dried prawn sambal

Description

This Is A Laksa That Is Popular In Hawker Stalls Across Malaysia; Prawns Feature In The Flavour Packed Coconut Soup.

All Recipes Australia