Malaysian Prawn And Coconut Laksa With Rice Vermicelli Recipes

Steps:

• Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
• Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
• Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

Steps:

• Melt 1 tbsp butter in a saucepan.
• Add onion and sauté until transparent.
• Add garlic and sauté for 1-2 minutes.
• Add flour and stir until fully incorporated, add ketchup, stir.
• Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
• Add wine and curry paste and tomatoes.
• Stir and simmer 10-15 minutes.
• While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
• Add sauce and serve at once over rice or noodles.

Steps:

• Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
• Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
• Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
• Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
• As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

Steps:

• Working in batches, pound peppercorns, coriander seeds, lemongrass, and lime leaves with a mortar and pestle until beginning to break down. Add ginger, shallots, garlic, and chiles; pound until a coarse paste forms. Alternatively, pulse ingredients in a food processor.
• Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 3 minutes. Drain.
• Heat a wok or large pan over medium-high heat. Add peanuts; cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add oil; heat until hot but not smoking. Add peppercorn paste; cook, stirring constantly, until fragrant and darkened, 1 to 2 minutes.
• Add fish sauce, coconut milk, and stock; bring to a simmer, and cook, stirring occasionally, about 5 minutes. Add prawns; cook, stirring occasionally, until prawns are cooked through, 3 to 7 minutes. Stir in lime juice, noodles, and half of the dill. Divide among 6 serving bowls. Serve with remaining dill and sliced shallot, cucumber, chiles, and scallions.