Laksa Flavoured Prawns Shrimp And Hokkien Noodles Recipes

LAKSA

Steps:

• Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.
• While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
• Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
• Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.
• Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper).
• Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
• Meanwhile, toss the thinly sliced shallots in flour until they're lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.
• Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they're cooked through.
• To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!

LAKSA NOODLE SOUP

Steps:

• Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
• Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
• Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
• Mix ingredients together in a small bowl. Set aside for 20 minutes.
• Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
• Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
• Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
• Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
• Prepare noodles per packet directions.
• Divide noodles between 2 bowls. Top with shredded chicken.
• Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.

LAKSA FLAVOURED PRAWNS/SHRIMP AND HOKKIEN NOODLES

Steps:

• Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
• shell and devein praws, leaving tails intact (I remove tails my preference).
• Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
• Stir fry Laksa paste in same wok until fragrant and hot.
• Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
• Serve Laksa sprinkled with coriander and green onions.

LAKSA

Steps:

• Add the fish, ginger, tamarind apple, and a teaspoon of salt into a pot and cover with water. Bring to a boil, then simmer for about 10 minutes, until the fish is cooked through. Turn off the heat, then take out the fish and reserve the cooking water.
• Debone the fish and weigh the meat (you should get about 200 g). Put the heads and the bones into a blender, add the cooking water, and blend. After straining the mixture, reserve the liquid and discards the solids.
• Add the strained liquid into a clean blender jug. Put the fish meat in, then blend until smooth.
• For the gravy, soak the dried chilies in hot water for about 15 minutes, until softened. Rinse and remove the majority of the seeds. In a blender, blend the softened chilies, shallots, shrimp paste, and 75 ml of water.
• Pour the chili mixture into a large saucepan, add 300 ml of water and slices of tamarind apple, daun kesum, and ginger. Season with salt and sugar, then bring to a boil. After simmering for approximately 10 minutes over a low flame, add the blended fish, then simmer for 10 more minutes. Add some more seasonings, if needed, and remove from the heat.
• Cook the noodles according to the package directions, then strain. Slice, then nicely arrange the garnishes on a serving platter.
• When ready to serve, reheat the gravy. Add some noodles into shallow soup bowls and cover them with hot gravy. Garnish with the prepared ingredients and serve at once.

CLASSIC SHRIMP LAKSA WITH RICE NOODLES

Steps:

• Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
• Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups.

HOKKIEN NOODLE WITH SEARED PRAWNS

Steps:

• Place noodles in bowl and cover with boiling water.
• Leave this to stand for 2 minutes, drain well.
• Heat oil in a wok over high heat.
• Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
• Add eggs, and stir it up till it breaks up.
• Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
• The egg should be coating all the ingredients in wok.
• Add noodles and cook for another 3 minutes.
• Add bean sprouts.
• Pour chicken stock in, and stir well.
• Cover the wok, and let simmer for another 5 minutes.
• Place noodles on 4 warmed serving plate or bowl.
• Heat chilli oil in work over high heat.
• Add prawns to wok and cook for 5 minutes, or till they turn pink.
• To serve, place prawns on top of noodles, and serve with lime wedges.