Singapore Curry Laksa

Sharing a laksa recipe is a dangerous business – it’s one of those things where everyone’s is definitive, and no other road should be walked! In addition, laksa differs enormously depending on where it’s from – Assam, Penang, Sarawak, for example. This recipe is for the Singapore Curry version, which is an addictive blend of coconut, curry and Malaysian spices like lemon grass and lime leaf. In Singapore this type of laksa would usually be prepared with clams, but we think it works equally well with fat, juicy prawns. And finally, this recipe is not definitive, just the way we like to make it! Also in Singapore a local curry blend would be used, but our Zanzibar blend makes the ideal substitute. Top tip, by the way – you don’t actually need to cook rice vermicelli, just rehydrate it in hot water.

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Ingredients

Rice vermicelli, about 75g per portion
4 banana shallots, finely chopped
2 cloves garlic, finely chopped
1 stick lemongrass, bruised and chopped
6 kaffir lime leaves
2tsp Tom Yum soup blend
3tsp Zanzibar curry blend
2tsp fish sauce
2tsp light soy sauce
1tsp turmeric powder
500ml coconut milk
8 large king prawns, peeled
handful of beansprouts
fresh coriander, chopped, to garnish
Crispy fried onions, to garnish
Sliced red chilli, to garnish

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Method

1

Before starting on the soup element, prepare the noodles. Put them in a large pan and pour over lots of boiling water, enough so that the noodles have room to rehydrate properly. Loosen and separate the noodles with a chopstick or fork, and then just leave them to soak. It will take about ten minutes for them to be ready, they need to be al dente.

2

Drain the noodles, then return them to the pan and cover with plenty of cold water. Gently run your fingers through the noodles to get them separate, and leave to one side.

3

Now for the soup; in a pan heat some coconut oil. Fry the shallots and garlic until they are just starting to colour, then add the lemon grass and lime leaves.

4

Add a splash of water to the pan, then add the Zanzibar and Tom Yum powders, stirring well to make sure the spices don't catch and burn. Fry for a moment or two before adding the fish sauce and the soy sauce.

5

Next add the coconut milk, and let the soup simmer away for ten minutes. Drop in the prawns and when they're ready, say four or five minutes, so is the soup.

6

To serve, get a deep bowl for each person and place a handful of the noodles in the bottom of each. Don't worry about the fact that the noodles are cold, the soup will heat them. On top of the noodles scatter a few beansprouts, then ladle over the fragrant soup, with a couple of prawns per person.

7

Garnish each bowl with the crispy onions, coriander and chilli, and serve immediately while still piping hot. Some chilli sauce, the salty pasty kind rather than the squirty, on the side is highly recommended.

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