Malaysian · Main
Laksa
Laksa, cuisine de saison, pour 4 convives. Comptez 35 minutes de preparation et 40 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 35 min
- Cuisson
- 40 min
- Pour
- 4
Ingrédients
- raw prawns, shell-on — 500 g
- dried red chillies, soaked — 10
- fresh red chillies — 20 g
- shallots — 100 g
- ail — 25 g
- galangal — 20 g
- fresh turmeric — 15 g
- lemongrass — 30 g
- candlenuts or macadamias — 30 g
- belacan, toasted — 10 g
- dried crevette, soaked — 20 g
- coconut lait — 500 ml
- fond de volaille (from crevette shells + fond) — 900 ml
- fish sauce — 25 ml
- palm sucre — 15 g
- tofu puffs, halved — 100 g
- hokkien noodles + rice vermicelli, cooked — 500 g
- bean sprouts — 100 g
- oeufs, 7-min boiled, halved — 2
- laksa leaf (Vietnamese mint) or coriander — 15 g
- vegetable oil — 60 ml
Méthode
- Peel prawns; fry shells and heads in 15 ml oil 4 min, add fond, simmer 15 min, strain.
- Blend chillies, shallots, ail, galangal, turmeric, lemongrass, candlenuts, belacan and dried crevette to a rempah.
- Fry the rempah in remaining oil over medium heat 10–12 min until deeply fragrant and split.
- Add crevette fond; simmer 10 min. Add coconut lait, fish sauce and palm sucre; keep at a gentle simmer — never a hard boil.
- Add tofu puffs; 5 min, so they soak.
- Poach the prawns in the broth 2–3 min.
- Bowl the mixed noodles and sprouts; ladle broth, prawns and puffs over; crown with oeuf halves and laksa leaf.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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