Thursday, June 14, 2012

Prawn Laksa - 21/47

When fellow blogger Radka emailed me Lobster Laksa I added it to The 47.

I spent some time in the Asian grocery store yesterday looking for the right ingredients by picture because nothing is in English .. except the price.

Start off with 2 Tbsp of peanut oil in the pot. Chop and add the white parts only of 4 spring onions. Saute for 1 minute.

Add 2 Tbsps of crushed garlic, 1 tsp of turmeric and 2 Tbsps of Red Curry. The aroma that made my eyes water after mixing these together was worse than rubbing onions on your eyes. I had to open doors and windows and it's freezing outside.

Add 2 cups of chicken broth and 1.5 cups of coconut milk.

Simmer for 15 minutes and add mushrooms. Bring the sauce to a boil before adding the prawns (because Lobster is too expensive).

Let the prawns cook for only 3 minutes.
In the meantime, get the Laksa noodles ready. 10 minutes in a bowl with boiling water. Drain, shock and plate at the bottom of the bowl.

Chop the green parts of the spring onion and sprinkle over the noddles.

Pour the sauce, mushrooms and prawns over the noodles.

Garnish with Julianne cucumbers, bean sprouts, fried shallots and lemon wedges.

Ready to serve.

I'm glad Larry liked it because I'm never making it again ever.
I had 2 spoonfuls and my mouth was on fire from the spice overload. I got quite angry about it and said the F word twice at the dinner table.

Master Chef NZ's last episode was on a few nights ago. The last dish they made was Prawn Laksa - Malaysian cuisine. I knew I had listed Lobster Laksa so challenged myself to knock that one off this week.

I sincerely hated it .. because my pansy taste buds can't handle the spice. I had 3 cups of Pepsi Max for dinner. I haven't been able to taste anything all day because of a cold ... Prawn Laksa opened my sinuses and murdered my sick taste buds.

No comments:

Picture unload

Haven't gone completely crazy with all these lockdowns and the restrictions that come with it, but close.  The kids are growing. The chu...