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Laksa – by Jim Han Lock

11 September 2006

INGREDIENTS

(serves four)

For the soup stock
1 litre water
1tsp salt
500g halibut bones
1 whole onion

For the spice paste
4 dried red chillies
1 stalk lemon grass finely minced
8 shallots finely minced
4 slices galangal roughly chopped
2.5cm fresh turmeric smashed or ½ tsp turmeric powder
4 candlenuts
2tbs dried prawns finely ground
2tsp coriander seeds
½ tsp shrimp paste
2tbs vegetable oil
50ml thick coconut milk
700ml thin coconut milk
250g raw prawns
250g raw fish slices
250g fresh Laksa noodles
175g bean sprouts
½ cucumber cut into matchsticks
Mint for garnish

METHOD

Bring the water to the boil and add the salt halibut bones and onion. Reduce slowly to 400ml. Remove the bones strain the stock through cheesecloth and reserve.

To make the spice paste combine the dried chillies lemon grass shallots galangal turmeric candlenuts dried prawns coriander seed and shrimp paste in a blender. Grind until a thick paste.

Heat the oil in a saucepan and when hot add the spice paste and sauté for a couple of minutes or until the aroma of the spices is released. Add the thick coconut milk and continue to cook for eight minutes. Add the thin coconut milk and reserved fish stock and stir until heated through. Add the raw prawns and fish to the simmering soup and simmer gently for three minutes.

Divide the noodles bean sprouts and cucumber between four bowls and ladle the soup stock over the noodles. Garnish with mint.

Jim Han Lock

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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