Prawn Laksa
Source: https://www.oldenburger-professional.com/prawn-laksa
Total time
60 Minutes
Difficulty
normal
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Laksa: |
||
| 1.3 | kg | prawns |
| 250 | g | coconut oil |
| 1.3 | Liter | water |
| 10 | lemingrass stalks, chopped | |
| 1.5 | pirces of star anise | |
| 375 | g | tofu |
| 50 | g | ginger, cut into very fine strips |
| 875 | ml | fish stock |
| 125 | g | red curry paste |
| 875 | ml | Oldenburger Chef's Cooking Cream, 20% fat |
| 2.5 | bunches of coriander | |
| 500 | g | glass noodles |
For the Garnish: |
||
| 500 | g | soybean sprouts |
| 10 | spring onion, cut into fine rings | |
| 125 | g | roasted peanuts |
| coriander | ||
preparation
Making the Laksa
Peel the prawns all the way to where the tail begins
and de-vein them. Brown in some coconut oil and
lightly salt, then keep them warm.
Dilute the juice from the prawns with the water.
Bring to a boil, add the lemongrass and star anise
and boil down by half. Strain the stock and put it
aside. Cut the tofu into cubes measuring 2 × 2 cm,
fry in the remaining coconut oil until golden yellow
on all sides and put it aside.
Mix the lemongrass stock with ginger, fish stock and
red curry paste and reduce the heat. Add the
Oldenburger Chef’s Cooking Cream and tofu
and let simmer for three to five minutes. Finely
chop the coriander and mix it in along with the
prawns. Let steep for two minutes. Cook the glass
noodles according to the instructions on the package
and strain. While still hot, portion them into
bowls and fill them up with soup.
The Final Touch
Garnish with soybean sprouts, spring onions, roasted
peanuts and coriander.
Serve