Page 53 - ESWT18
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                     warm-er
• 4 peeled, deveined king prawns per person ( keep the shells)
• A jar of your favourite Laksa chilli paste (so many to choose from)
• Proper chicken broth... again, everywhere to be found if you don’t
make your own
• Coconut milk
• 1 onion, sliced, 1 stick of lemongrass bruised and 1 slice of galangal
(all widely available these days)
To begin
• Fry the shells, onion, lemongrass and galangal in a little oil until shells are all pink. This step infuses the now reddish oil with fresh perfumed flavours which, characteristically pool as little blobs on top of the laksa.
• Next stir through some laksa paste and heat through, stirring for about 30 seconds.
• Finally add chicken stock, water and coconut milk to your own taste. Start with 1 cup of stock, 1⁄2 cup water and 1⁄2 cup of coconut milk
per person.
• Simmer for 10 minutes and now for the all-important tweaking... taste for extra paste, stock, water, coconut milk, sugar and salt.
To serve
• Put into each bowl, cooked soft noodles, deep fried tofu, bean sprouts, cooked prawns and half a boiled egg. Tip, you can microwave to heat this or dunk and drain in hot water before putting into the bowl.
• Pour over your piping hot strained laksa, top with chilli paste, and sprinkle with store bought fried shallots.
winter
 KING PRAWN LAKSA
Ingredients
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