Chicken and Prawn Thermomix Laksa
While in Singapore, we were staying with our sister and brother-in-law. We were lucky enough to spend some time with friends of theirs who were holidaying from New Zealand, Dennis (the laksa fiend), Tania and their son Finn.
Dennis was super enthusiastic about Laksa, and this rubbed off on Joe in a big way. We were going on Laksa specific adventures, trying to find the best Laksa in Singapore… and we did find a couple that were really great. We got so into Laksa that we started to experiment with different Laksa recipes that we found on the net. There are a lot out there and the ones we tried were pretty good, but they weren’t quite like what we’d been sampling around Singapore.
So… we tried our hand at our own recipe. This recipe is delicious and mimics the flavour profiles that we found in Singapore.
We shared our findings, along with this recipe in Episode 125 of the podcast.
Laksa is a really interesting dish. It’s origins are from ancient China or Sanskrit. It’s a traditional Peranaken dish. The Peranaken are a mix of Malay and Chinese and hence forth this dish is a fusion of Chinese noodles and South East Asian curries.
They’re a full, hearty meal and different parts of Asia have different recipes and styles. They’re always only a few dollars at the street markets and are well worth a shot if you’re travelling.
We hope you give this recipe a go in your mixer at home. It’s a real favourite.
No: Gluten / Dairy / Egg
Contains: Nuts
Preparation Time 60 minutes
Serves 2
Ingredients
- Broth:
- water - 400g, boiling
- prawns - 4, green, deveined and shell on
- chicken thigh - 1, diced
- vegetable stock - 25g, paste
- salt - 1/2 tsp
- sugar - 1 tsp, can use xylitol
- rice noodles - 200g, dried
- coconut cream - 200g
- tofu puffs - 8-10, fried
- Paste:
- chilli - 6, dried
- dried shrimp - 4 Tbsp
- water - warm
- eschallots - 4, small brown variety, peeled and halved
- candlenuts - 2, or macadamia nuts
- lemongrass - 1 stalk, white part only
- galangal - 1cm piece, peeled
- shrimp paste - 1 tsp
- dried coriander - 1/2 tsp, seeds
- turmeric - 1/2 tsp
- oil - 40g, we used coconut oil
- Toppings:
- egg - 1, whole
- bean sprouts - 50g
- Toppings (Optional):
- laksa leaves
- cucumber - shredded
Method
Broth:
- Boil some water (400g).
Paste:
- Add dried chillies (6) and dried shrimp (4 Tbsp) to a small bowl, cover with warm water and let sit for 5 minutes.
- Add the peeled and halved eschallots (4), candlenuts (2), lemongrass (1), peeled galangal (1 cm piece), shrimp paste (1 tsp), coriander seeds (1/2 tsp), turmeric (1/2 tsp) and the soaked and drained chillies and shrimp to the bowl. Blitz Speed 10 / 10 seconds. Scrape down sides.
- Process again Speed 7 / 3 seconds. Scrape down sides and repeat 2 or 3 more times.
- Add coconut oil (40g) to the bowl. Program 3 minutes / 100C / Stirring Speed.
Broth:
- Add the deveined and unpeeled green prawns (4), diced chicken thigh (1) and stock paste (25g) to an insulated server. Pour boiling water (400g) over them and let sit for at least 5-10 minutes.
- Scoop out the cooked prawns, put them into the internal steaming basket and set aside.
- Add the broth with the chicken pieces and salt (1/2 tsp) and sugar (1 tsp) to the bowl with the paste. Place a whole egg (1) into the internal steaming basket with the prawns. Set the basket in place. Program 15 minutes / 100C / Speed 1.5.
- Remove the egg and internal steaming basket. Program again 15 minutes / 100C / Speed 1.5.
- Prepare the dried rice noodles (200g) as per packet instructions.
Toppings:
- Peel the prawns, leaving the tails on for presentation.
Broth:
- Allow soup to come off the boil. Add the coconut cream (200g) to the bowl. Program 1 minute / 90C / Speed 2.
- Place the cooked noodles and the fried tofu puffs (8-10) into two large bowls, then pour the broth over the top.
TOPPINGS
- Top with prawns, bean sprouts, shredded cucumber, laksa leaves and half a boiled egg.
