Singapore Laksa

Name: Singapore Laksa
Ingredients: 5 candlenuts or macadamia nuts; A 2cm piece of fresh galangal, peeled; 125g banana shallots, roughly chopped; 4 – 5 fresh medium hot red Dutch chillies, deseeded, peeled and chopped; 2 tablespoons dried shrimps, soaked in boiling water for 20 minutes, drained and patted dry; ½ tsp ground turmeric; ½ tbsp belachan (fermented shrimp paste), toasted; A 400ml can coconut milk; 250g dried rice vermicelli; 750ml water; 250 g large raw prawns; 2 tbs cooking oil; 1 lemon grass stalk crushed; ½ tbs ground coriander; 1 – 2 teaspoons salt; 1 teaspoon caster sugar; 150g bean sprouts topped and tailed blanched in boiling water for 30 seconds and drained; 1 – 2 fried Chinese fishcakes sliced 5mm thick; 1 cucumber peeled and cut into thin curls on a spiraliser or into strips; 4 hard boiled eggs, halved; A small bunch of laksa leaves, shredded

www.jamesmartinchef.co.uk

Ingredients - 5 candlenuts or macadamia nuts - A 2cm piece of fresh galangal, peeled - 125g banana shallots, roughly chopped - 4 – 5 fresh medium hot red Dutch

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Ingredients

5 candlenuts or macadamia nuts
A 2cm piece of fresh galangal, peeled
125g banana shallots, roughly chopped
4 – 5 fresh medium hot red Dutch chillies, deseeded, peeled and chopped
2 tablespoons dried shrimps, soaked in boiling water for 20 minutes, drained and patted dry
½ tsp ground turmeric
½ tbsp belachan (fermented shrimp paste), toasted
A 400ml can coconut milk
250g dried rice vermicelli
750ml water
250 g large raw prawns
2 tbs cooking oil
1 lemon grass stalk crushed
½ tbs ground coriander
1 – 2 teaspoons salt
1 teaspoon caster sugar
150g bean sprouts topped and tailed blanched in boiling water for 30 seconds and drained
1 – 2 fried Chinese fishcakes sliced 5mm thick
1 cucumber peeled and cut into thin curls on a spiraliser or into strips
4 hard boiled eggs, halved
A small bunch of laksa leaves, shredded