Laksa Lemak

Laksa Lemak

Herbert Lehmann

Laksa Lemak

Herbert Lehmann

For the spice paste

Ingredients (Serves 4)

8-16
small dried chilli peppers, deseeded
6
teaspoon
fermented shrimp paste or 4 tbsp fermented yellow bean paste
2
onions, chopped
4
stalk
lemongrass, peeled and chopped
10
cm
piece of fresh galangal or ginger
10
candlenuts or Brazil nuts
4
garlic cloves, chopped
2
teaspoon
ground turmeric
2
tablespoon
oil
  • Put the chillies in a heatproof bowl, pour over boiling water to cover and leave to soak for 20 minutes.
  • Meanwhile, lightly fry the fermented shrimp paste in a small pan until aromatic, about 3 minutes.
  • Drain the chilles and put into the bowl of a food processer with the shrimp paste and the rest of the spice paste ingredients.
  • Pulse to a smooth paste. The unused spice paste will keep, covered in the fridge, for up to six months.

For the soup

Ingredients (Serves 4)

250
g
rice vermicelli
1
tablespoon
oil
3-4
tablespoon
laksa paste (see above)
1
l
chicken stock
2
tablespoon
palm sugar or brown sugar
1
tin
coconut milk
400
g
North Sea prawns, defrosted if frozen
120
g
mangetout
2
spring onions, cut diagonally into fine slices
1
handful
bean sprouts, rinsed
1/2
cucumber, seeds removed, sliced
1
handful
mint leaves, to garnish
1
handful
coriander leaves, to garnish
1
lime, quartered, to serve
  • Put the vermicelli noodles in a heatproof bowl, pour over boiling water to cover and let them stand until soft, about 5 minutes.
  • Drain the noodles and divide among four soup bowls.
  • Heat the oil in a wok and, when hot, stir fry the laksa paste for 2–3 minutes until the oil separates from the paste.
  • Add the chicken stock and sugar to the wok and bring to the boil. Add the coconut milk and bring back to a simmer, then add the mangetout and cook until they are just tender, 2–3 minutes.
  • Divide the North Sea prawns between the soup bowls.
  • Ladle the hot laksa into the bowls and garnish with the spring onions, bean sprouts and cucumber slices. Garnish with the mint and coriander leaves and serve with lime wedges.

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