Laksa Paste:.
Start your blender
Shell prawns/shrimp and reserve prawn/shrimp in one bowl and
ry tofu. Drain.
Make laksa paste. Spices are best ground
For laksa paste: place dried shrimp paste
s translucent.
add the laksa paste and stir till fragrant
edium high heat. Whisk in laksa paste. Add squash and simmer
For the laksa paste, blend or process all
For the laksa paste, blend or process all
Peel and devein shrimp, leaving tails intact. Reserve 1/2 of the shrimp shells. Heat oil in medium saucepan on medium heat. Cook shrimp shells, laksa paste, garlic, lime leaf, turmeric and onion, stirring, until fragrant. Add coconut milk and 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 10 mins.
Strain through sieve into large bowl; discard solids. Stir in lime juice and fish sauce.
Divide laksa into shot glasses. Place a shrimp over rim of each glass and top with a cilantro leaf. Serve warm.
n a saucepan, add the laksa paste and cook, stirring, over
late. Add remaining oil and laksa paste. Stir fry for 2
eheat the pan. Add the laksa paste and cook and stir
oodles among serving bowls; ladle laksa into bowls. Top with tofu
Place 3 cups boiling water and green beans in a large microwave-safe bowl. Microwave on HIGH (100%) for 3 mins. Add noodles and flavor and oil packets. Microwave on HIGH (100%) for 2 mins.
Add chicken, coconut milk and spinach. Stir until spinach wilts.
Pour laksa into serving bowls. Top with bean sprouts and cilantro. Serve with lime wedges.
Place noodles in a heatproof bowl. Cover with boiling water. Separate with a fork and drain well. Set aside.
Meanwhile, heat oil in a large saucepan or wok on high heat. Saute onion, garlic and chili pepper for 1 min.
Add laksa paste. Cook, stirring, for 1 min. Stir in stock and coconut milk. Bring to a boil, stirring. Reduce heat to low.
Add noodles, chicken, green beans, bean sprouts, sugar, fish sauce and lime juice. Simmer for 1-2 mins. Top with cilantro and chili pepper to serve. Accompany with lime wedges.
in a large saucepan, cook laksa paste and lemongrass over high
Heat oil in a saucepan over medium heat. Cook tofu, in batches, for 2 mins, or until golden brown. Drain on paper towels. Add laksa paste and cook for 1 min, or until fragrant. Add stock, coconut milk, sugar and fish sauce. Bring to a boil then add chicken, green beans and tofu. Reduce heat and simmer for 2 mins, or until beans are tender.
Distribute noodles between serving bowls. Ladle hot soup over top. Garnish with bean sprouts, cilantro and chili. Serve immediately with lime wedges.
o coat base. Stir-fry laksa paste for 1 min, until
Heat a large saucepan over medium heat. Cook laksa paste, stirring, for 1 min, until fragrant. Whisk in coconut milk, stock and 1 cup water. Simmer over low heat for 5 mins. Add shrimp and noodles. Simmer for 5 mins, or until shrimp are pink and noodles are cooked. Remove from heat. Add fish sauce, bean sprouts and spring onions.
Ladle into serving bowls. Top with cilantro and chili. Serve with lime halves.
In a food processor, combine prawn, egg white, garlic and fish