Welcome back again to seleranusantara , now selera nusantara is being global web that serve many recipes from all around the world , not only from asia. Today we'll share one of best recipe from Malaysia, named Crayfish Laksa recipe or resep Crayfish Laksa. Laksa more or less is like curry in other country, it taste little bit spicy. Just follow the instruction and the right ingredients, and happy cooking friends and the result should be wonderful.
Ingredients :
Paste's Ingredients :
- 2 tsp dried prawns, dry roasted
- 1 tsp belacan (dried shrimp paste), dry roasted
- 1 tsp fresh turmeric, grated
- 5cm piece of galangal, peeled and chopped
- 3 birds eye chillies
- 3 coriander roots, washed twice
- 1 lemongrass stalk, outer layer removed and finely sliced
- 15 Vietnamese mint leaves
- 8 kaffir lime leaves, rib removed
- 6 red shallots, peeled and sliced
- 4 garlic cloves, peeled and sliced
- 30g candlenuts
- 1 tsp coriander seeds, roasted and ground
Laksa's Ingredients :
- 440ml coconut milk
- 500ml light chicken stock
- fish sauce
- lime juice
- palm sugar
- 1 x 1kg freshly cooked whole crayfish
- 400g teardrop rice noodles
- 100g bean shoots
- 1/2 bunch Vietnamese mint, picked
- 1/2 bunch coriander, picked
- 3 tbsp fried shallots
- 1 birds eye chilli, seeded and finely sliced
- 2 kaffir lime leaves, cut into fine threads
How to Cook :
- For the paste: Combine all ingredients in a food processor and blitz to a paste.
- Fry the paste in a little oil to release the fragrances.
- For the laksa: Add coconut milk, bring to the boil and simmer for 10 minutes. Add the stock and simmer a further 10 minutes. Season with fish sauce, lime juice and palm sugar to taste (it should be salty, sour and sweet all at once).
- Remove tail meat from the shell and cut into 2cm chunks. Remove leg meat from the shell and reserve with the crayfish chunks.
- Put the noodles in boiling water for 1 minute and strain.
- Warm the crayfish meat in a small pot of simmering laksa. When hot, strain off the cray meat, and add the broth back into the main pot.
- Mix the bean shoots, Vietnamese mint, coriander leaves, 2 tbsp shallots and chilli in a bowl.
- Divide the noodles between four deep bowls. Place a handful of the bean shoot mix in the centre of each bowl. Share the warmed cray meat between each bowl, arranging around the bean shoots.
- Ladle the hot laksa broth around the bean shoots to barely cover the cray meat.
- Garnish with kaffir lime threads and remaining shallots.
Serves for 4
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