Entrées
Laksa Noodles
Ingredients
- 75 g Lemongrass, white part only
- 45 g Belacan Shrimp Paste, browned
- 36 g Sugar
- 25 g Shallots, minced
- 22 g Curry Powder
- 22 g Ginger, peeled and chopped
- 22 g Galangal, peeled and chopped
- 10 ea. Dried Chiles, soaked in hot water; most seeds removed
- 7 oz. Dried Shrimp, ground into powder
- 3 oz. Fried Onions
- 3 oz. Candlenut or Macadamia
- 2 oz. Garlic Cloves, chopped
- 2 tsp. Turmeric
- 5 g Kosher Salt
- 8 oz. Vegetable Oil
- 1 T Chicken Bouillon, dissolved in 1 cup water
- 28 oz. Coconut Milk
- 14 oz. Lai Fun Thick Rice Noodles
- 16 ea. Cooked Shrimp
- 8 to 12 oz. Bean Sprouts
- 8 ea. Fried Tofu Puffs, quartered
- Rau Ram, chopped, to garnish
PREPARATION
Combine lemongrass, shrimp paste, sugar, shallots, curry, ginger, galangal, chiles, dried shrimp, fried onions, nuts, garlic, turmeric and salt in a food processor to create a smooth paste. Heat oil in a large saucepan and add paste, stirring until fragrant.
Add bouillon liquid and coconut milk, bring to a boil and simmer for 10 minutes, adding more liquid for desired consistency. Adjust seasoning with salt.
Cook noodles per package instructions; drain. To plate, place about 6 to 8 ounces of noodles in a bowl, and top with 4 shrimp and tofu puffs. Ladle sauce over center so that it does not cover shrimp, and garnish with bean sprouts and rau ram herb. Makes 4 servings.
Founder Amy Pryke Native Noodle, Washington Heights, New York