Ingredients with Measurements:
- 500g fresh prawns, peeled and deveined
- 500g Tambelan laksa noodles
- 1 can (400ml) coconut milk
- 4 cups chicken stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red onion, sliced
- 1 red chili, sliced
- 1 lime, cut into wedges
- Fresh coriander leaves, for garnish
Special equipment needed:
- Large pot
- Strainer
- Ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced red onion, and sliced red chili. Cook until fragrant, about 2-3 minutes.
2. Add the chicken stock, lemongrass, kaffir lime leaves, tamarind paste, fish sauce, and brown sugar to the pot. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
3. Add the coconut milk to the pot and stir to combine. Simmer for another 5 minutes.
4. While the laksa broth is simmering, cook the Tambelan laksa noodles according to package instructions. Drain and set aside.
5. Add the peeled and deveined prawns to the laksa broth. Cook until the prawns turn pink and are cooked through, about 3-4 minutes.
6. To serve, divide the cooked Tambelan laksa noodles among four bowls. Ladle the laksa broth with prawns over the noodles. Garnish with fresh coriander leaves and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for cooking the laksa broth and prawns.
Serving size:
This recipe serves four people.
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 38g
Protein: 26g
Substitutions for ingredients:
- If Tambelan laksa noodles are not available, you can use any type of rice noodles.
- If fresh prawns are not available, you can use frozen prawns or substitute with chicken or tofu.
Variations:
- Add sliced mushrooms or bok choy to the laksa broth for extra vegetables.
- Use different types of seafood, such as scallops or mussels, instead of prawns.
- Add a spoonful of sambal oelek or chili paste for extra spice.
Tips and tricks:
- To make the laksa broth ahead of time, prepare the broth up to step 3 and store in the refrigerator for up to two days. Reheat the broth and add the prawns before serving.
- To devein prawns, use a sharp knife to make a shallow cut along the back of the prawn and remove the black vein.
Storage instructions:
Leftover laksa can be stored in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat the laksa in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in individual bowls with a lime wedge and fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves and lime wedges.
Pairings:
Serve the laksa with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the laksa broth is too thick, add more chicken stock or water to thin it out.
- If the laksa broth is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the prawns until they are pink and cooked through to avoid any foodborne illness.
Food history:
Tambelan laksa is a type of laksa noodle soup that originated from the Tambelan Islands in Indonesia. It is known for its rich and spicy broth made with coconut milk and seafood.
Flavor profiles:
This Tambelan laksa with prawns is a spicy and savory noodle soup with a rich and creamy coconut milk broth.
Serving suggestions:
Serve the laksa with a spoon and chopsticks for easy eating.
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Region: Indonesian