Jilly Goolden recommends serving Zuccardi, Pinot Grigio Torrontes 2007, £5.99, Oddbins, with this meal.
INGREDIENTS
Curry paste
5 long fresh red chillies
5 shallots
4 cloves of garlic
20g coriander stalks
1 teaspoon of salt
1 tablespoon of good quality curry powder
For the laksa
500mls coconut cream
2 tablespoons of dark soy sauce
500gm king prawns, shelled
700mls chicken stock
1-2 tablespoons Thai fish sauce to taste
500gm egg noodle, soaked as per instructions
250 mls sunflower oil
1/4 teaspoon salt
1 teaspoon caster sugar
1 lime halved
100gm of bean sprouts
4 tablespoons of coriander
4 garlic cloves finely sliced
4 Thai red shallots finely sliced
4 long dried red chillies
Fennel bulb, finely sliced
Cucumber, cut into batons
Endive, into leaves
Recipe continues
METHOD
Blitz the curry paste ingredients in a food processor to a course paste. Heat the coconut cream in a large sauce pan. Boil it over a medium heat until it separates.
Add the curry paste and fry for 2-3 minutes, until fragrant. Stir in the Soy sauce and the prawns and cook for one minute. Add the chicken stock and simmer for 2-3 minutes. Season to taste with the fish sauce.
For the garnish, heat the sunflower oil in a fry pan and separately fry the sliced garlic, onion and chillies. Until golden and crisp. Strain and cool. Pound together in a mortar and pestle with the salt and sugar to a rough crumb consistency.
Divide the soaked noodles between four serving bowls. Top with the prawns and the laksa liquid. Place the endive, fennel and cucumber around the plate to serve.
Serve garnished with wedges of lime, a sprinkling of the salt and sugar seasoning, bean sprouts and coriander.