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.
Ingredients
2 free-range eggs
For the curry broth:
2 Tbsp canola oil
1 stick lemongrass, finely sliced
4 kaffir lime leaves
1 jar Valcom Thai Red Curry paste
500mls Farro Kitchen chicken stock
1 tin Kara coconut milk
50mls Mega Chef fish sauce
40g Jenny’s palm sugar, grated
For the prawn balls:
16 medium-large prawns, raw and defrosted
200g Freedom Farms pork mince
4 tsp corn starch (cornflour) or potato flour
2 tsp Mega Chef fish sauce
1/8 tsp white pepper
Toppings:
1 packet firm tofu, diced into 2-centimetre cubes
500g packet Lian Huat fresh noodles
1 bag bean sprouts, washed well and drained
To serve:
50g Dragon and Phoenix fried shallots
House of Dumpling chilli oil or Farro chilli flakes
Method
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 a little heat