Soups and starters Singapore laksa
By Marc Fosh
Total time: 50 mins Serves: 4 Ingredients
Ingredients for the seafood
12 raw large prawns, peeled 24 fresh mussels, bearded and scrubbed 150 ml dry white wine 4 tablespoons olive oil 2 kaffir lime leaves 600 ml fish stock 300 ml coconut milk 1 tablespoon soy sauce 2 tablespoons fish sauce 350 g fresh egg noodles 2 tablespoons fresh coriander leaves, chopped 2 spring onions, finely chopped
Ingredients for laksa paste
3 garlic cloves 1 medium onion 2 tablespoons fresh ginger 1 lemon grass stalk, precut 1 bunch of coriander 2 fresh red chillies with stalks removed ½ teaspoon ground turmeric 2 tablespoons olive oil Method
Preparation: 0 Cooking: 0 Serves: 4 Difficulty:
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1. For the laksa paste, place all the ingredients in Braun’s MQ 20 chopper accessory. Attach to a suitable hand blender and start blending slowly to combine the ingredients, and then increase the speed to the highest setting to get to a fine paste. Set aside. 2. For faster cooking preparation and no tears, simply put the onion in the cleaned Braun MQ 20 chopper accessory. Attach to the hand blender and finely chop by pulsing a few times. Heat the olive oil in a heavybottomed pan and fry the onion over a low heat. Add the laksa paste, white wine, soy sauce, fish sauce, coconut milk and lime leaves and stir with a wooden spoon. 3. Bring to the boil, add the fish stock and then reduce to a low heat for 20 minutes. Add the egg noodles and mussels, cook for 1 minute then add the prawns. Simmer for 2 3 minutes in an uncovered pan, then divide into deep bowls. 4. Meanwhile reuse the cleaned chopper accessory to chop the coriander and spring onions. Attach to your hand blender and pulse only a few times. 5. Sprinkle the soup with the chopped coriander and spring onions and serve.
The seafood in this recipe can be substituted with beef or chicken – just brown the meat before adding it to the laksa.