Crayfish laksa
For the paste
- 2 tsp dried prawns, dry roasted
- 1 tsp belacan (dried shrimp paste), dry roasted
- 1 tsp fresh turmeric, grated
- 5cm piece of galangal, peeled and chopped
- 3 birds eye chillies
- 3 coriander roots, washed twice
- 1 lemongrass stalk, outer layer removed and finely sliced
- 15 Vietnamese mint leaves
- 8 kaffir lime leaves, rib removed
- 6 red shallots, peeled and sliced
- 4 garlic cloves, peeled and sliced
- 30g candlenuts
- 1 tsp coriander seeds, roasted and ground
For the laksa
- 440ml coconut milk
- 500ml light chicken stock
- fish sauce
- lime juice
- palm sugar
- 1 x 1kg freshly cooked whole crayfish
- 400g teardrop rice noodles
- 100g bean shoots
- 1/2 bunch Vietnamese mint, picked
- 1/2 bunch coriander, picked
- 3 tbsp fried shallots
- 1 birds eye chilli, seeded and finely sliced
- 2 kaffir lime leaves, cut into fine threads
Laksa can be a little finicky to make with so many ingredients, but the end result is very much worth the trouble. A deliciously aromatic dish that is so enjoyable to eat.
Method
· For the paste: Combine all ingredients in a food processor and blitz to a paste.
· Fry the paste in a little oil to release the fragrances.
· For the laksa: Add coconut milk, bring to the boil and simmer for 10 minutes. Add the stock and simmer a further 10 minutes. Season with fish sauce, lime juice and palm sugar to taste (it should be salty, sour and sweet all at once).
· Remove tail meat from the shell and cut into 2cm chunks. Remove leg meat from the shell and reserve with the crayfish chunks.
· Put the noodles in boiling water for 1 minute and strain.
· Warm the crayfish meat in a small pot of simmering laksa. When hot, strain off the cray meat, and add the broth back into the main pot.
· Mix the bean shoots, Vietnamese mint, coriander leaves, 2 tbsp shallots and chilli in a bowl.
· Divide the noodles between four deep bowls. Place a handful of the bean shoot mix in the centre of each bowl. Share the warmed cray meat between each bowl, arranging around the bean shoots.
· Ladle the hot laksa broth around the bean shoots to barely cover the cray meat.
· Garnish with kaffir lime threads and remaining shallots.
Serves 4
