CURRY LAKSA WITH PRAWN MEATBALLS
Laksa is a spicy, salty, sweet and sour coconut milk-based noodle soup that is a combination of Chinese and Malay cuisines. Here we add easy-to-make prawn meatballs with the addition of pork mince, which gives a great texture and taste.
Bring to the boil a medium pot of water, and cook eggs for 8 minutes.
Once the eggs are cooked, place into a bowl of cold water. When cold enough to handle, peel and cut in half. Set aside.
For the broth:
In medium-sized saucepan, heat 1 tablespoon of cooking oil over a medium heat.
Add lemongrass and kaffir lime leaves and cook for 2-3 mins until fragrant.
Add the laksa paste, chicken stock, coconut milk, fish sauce and palm sugar – stirring well – and bring to the boil. Reduce heat and simmer for 20 mins.
For the prawn balls:
Place prawns, pork mince, cornflour, fish sauce and white pepper in a food processor and puree until glutinous and sticky. Set aside in a bowl.
When ready to cook, use a spoon to scoop the prawn ball mixture (1 tablespoon at a time) into the broth and let cook for 10 mins then add the cubed tofu.
Remove broth from the heat and keep hot.
Bring a pot of water to the boil and cook the noodles for 5 mins.
When the noodles are cooked through, add the bean sprouts and cook for a further 10 seconds.
Strain the noodles and sprouts really well and divide into deep serving bowls.
Ladle the hot broth and prawn balls over top.
Top each bowl with fried shallots, half an egg and serve with the House of Dumplings chilli oil on the side to add.
2 free-range eggs
For the curry broth:
2 tablespoons canola oil
1 stick lemongrass, finely sliced
4 kaffir lime leaves
1 jar Valcom Thai-style Laksa paste
500 mls Foundation Foods chicken stock
1 tin Kara coconut milk
50 mls Mega Chef fish sauce
40 grams Jenny’s palm sugar, grated
For the prawn balls:
16 medium-large prawns, raw and defrosted
200 grams Freedom Farms pork mince
4 teaspoons corn starch (cornflour) or potato flour
2 teaspoon Mega Chef fish sauce
1/8 tsp white pepper
1 packet Bean Supreme firm tofu, diced into 2-centimetre cubes
500-gram packet Lian Huat fresh noodles
1 bag bean sprouts, washed well and drained
50 grams Dragon and Phoenix fried shallots
House of Dumpling chilli oil or chilli flakes