Danny's Laksa by Danny Angove
Serves 4
2 tsp shrimp paste
1 tsp coriander seeds
2 small red onions, chopped
4 cloves garlic
3 kaffir lime leaves
3 red chillies
1 tsp tumeric
1 tsp ginger (galangal)
25 candlenuts
2 coriander roots, chopped
1 tsp paprika
2 stalks lemongrass, finely sliced
1 tsp cummin
Laska
4 tins of coconut cream, not shaken
200ml peanut oil
Fish sauce
100g palm sugar
500ml chicken or vegetable stock
Paste
Dry roast separately the shrimp paste, chillies, coriander seeds and cummin over gentle
heat until fragrant.
Mortar and pestle spice mix until fine powder.
Add paprika and tumeric to powder.
Mortar and pestle garlic, lemongrass, ginger, coriander roots and candlenuts.
In a food processor mix all ingredients together and process to a fine paste,
using a little vegetable oil to moisten.
Laksa
Place peanut oil in a heavy base pot, when hot add laksa paste and palm sugar.
Stir and cook out (when fragrant and oil is released, paste is cooked).
Add coconut cream from top of tin, leaving the milk behind.
Add 500ml chicken or vegetable stock.
Bring to boil and finish with fish sauce.
To Serve Laksa
Add 100g of fish to laksa. Halfway through poaching, add 100g prawns.
Place hokien noodles, diced tofu, sliced asian greens into boiling water to heat,
then drain and put into serving bowl.
When laksa has jast simmered, seafood should be nearly cooked.
Ladle seafood and laksa over noodles.
Degree of difficulty:Low
Keepability: Paste keeps well but soup should be eaten immediately.
Garnish with beanshoots, fried shallots, sliced chilli and pickled coriander.
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