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Chicken Laksa 1
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| Ingredients | |
| 1 | chicken thigh, cut into thin strips |
| 1 tsp | sesame oil |
| 1 tsp | Shao Xing wine |
| 1 ½ tbsp | plain flour |
| 1 tsp | turmeric powder |
| 1 tsp | salt |
| Vegetable oil for frying | |
| 1 medium sized | brown onion, roughly chopped |
| 1 ½ tbsp | dried shrimp, soaked in cold water for 10-20 minutes then drained |
| 20 Vietnamese mint | |
| 1 tsp | minced lemongrass |
| 1 tsp | minced garlic |
| 10g | shrimp paste |
| 250g | laksa paste |
| 270ml | AYAM coconut cream |
| 1L | good quality chicken stock |
| 6-8 tofu puffs, cut in half | |
| 12 | fish balls |
| 3 tbsp | AYAM fish sauce |
| 2 tbsp | AYAM palm sugar syrup |
| Juice of ½ | lemon |
| 500g | Hokkien noodles |
| Garnish: | |
| Bean sprouts | |
| Coriander leaves, roughly chopped | |
| Red chillies, sliced thinly | |
| Fried shallots | |
Method:
Coat chicken strips in sesame oil, Shao Xing wine, flour, turmeric and salt. Leave for 5-10 minutes.
Meanwhile, in a food processor, ground onion, dried shrimp, Vietnamese mint, lemongrass, garlic and shrimp paste to a fine paste.
In a heavy based saucepan, heat oil over medium high heat. Fry chicken strips until golden then drain and set aside. Reserve 2 tbsp of oil in the saucepan.
Add onion paste and stir fry for 2 minutes. Add laksa paste and fry for another 2 minutes. Add coconut cream and bring to a simmer then add stock. When it starts to boil, add fish balls and tofu puffs. Allow to simmer for 20 minutes then add fish sauce, palm sugar syrup and lemon juice.
Add the prawns and allow to simmer for 5 minutes then turn the heat off.
Meanwhile, blanch Hokkien noodles by immersing it in boiling water and cover for 10 minutes.
To serve, place desired amount of noodles in a bowl. Ladle a generous amount of laksa broth, topped with chicken strips and garnish with a small handful of bean sprouts, a tablespoon of coriander leaves, a few slices of chilli and a sprinkle of fried shallots.
Recipe uploaded with Shop'NCook for iPhone.
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