Recharging The BatteriesPosted: November 28, 2009
It was difficult to comprehend cooking another meal yesterday, after the massive dinner party (‘massive’ being a relative term) on Thursday night. But I think myself, my Mom, and Phil were all in dire need of a healthy light meal. Prawn laksa. Perfect.
During the day, my Mom and I went shopping. She wanted to see the harrods christmas windows (currently they have a Wizard of Oz theme… it’s pretty ridiculous) and then we ventured down to peter jones for some kitchen goodies. She got me an awesome food processor for an early Christmas/Hanukah present, as well as a fabulous santoku knife, a new peeler, an apple corer, 4 more jam jars (more chutney making in the near future), and a huge saucepan. I’m a lucky duck. Thanks Mom!
So, dinner. I wanted to cook something soupy, and something I’d made before. So I went with this prawn laksa recipe from Delicious mag. It’s so simple, as long as you have the right ingredients to hand, and have a few extra minutes and spices to prepare your own chili paste, this can be a wonderful warming dish.
Enough for 2 people (last night I used greater measurements to make enough for 3).
- 1/2 pack rice noodles
- 1 tbsp olive oil
- 2 shallots, diced
- 1 heaped tbsp tom yam chili paste (1 diced clove garlic, 2 tsp lemongrass paste, 2 kaffir lime leaves, 1 tsp red chili flakes, 1 tbsp canola oil, 1 tsp ground coriander)
- 1 can coconut milk
- 1 cup vegetable stock
- 1 pack cooked and peeled king prawns
- 2 handfuls sugar snap peas, halved lengthways
- A handful of beansprouts
- 2 scallions, shredded
- A few fresh cilantro leaves
- Lime wedges, to serve
- In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water. Meanwhile, prepare the chili paste in a small frying pan with the 6 ingredients listed.
- Heat 1 tbsp olive oil in a large sauté pan and soften the shallots. Stir in the chili paste and fry for 1 minute. Add the coconut milk and vegetable stock. Bring to a simmer and add prawns, sugar snap peas and a handful beansprouts. Simmer for 3 minutes until the prawns are cooked through.
- Divide the noodles between 2 bowls and pour over the laksa sauce. Top with spring onions and a few fresh cilantro leaves. Serve with lime wedges, to squeeze over.
Lesson learned: As you can see from the photo above, Phil added some extra chili flakes on the top of his. Just to add a bit of extra heat. He’s such a manly man.