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Oriental-style prawn laksa

1 hour

Oriental-style prawn laksa

By Luke Dale-Roberts

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

500 g prawn shells (reserve the meat)
1 stalk lemongrass, finely chopped
2 cloves garlic
1 4cm piece ginger, finely chopped
1 lime leaf, finely chopped
7 T oil
3 T tom yum paste
1 orange, juiced and squeezed
1 1/4 cups white wine
2 cups fish or shellfish stock
2 cups coconut milk or cream
Coriander leaves, torn

Method

Preheat the oven to 200°C.

Arrange the prawn shells on a baking tray and place in the oven for 30 to 45 minutes to caramelise.

Place the lemongrass, garlic, ginger and lime leaf in a saucepan and sauté in 5 T oil over a medium heat for 5 minutes, or until fragrant.

Add the tom yum paste and stir until incorporated. Add the orange juice and zest, wine and prawn shells.

Simmer until most of the liquid has evaporated. 3 Add the stock and reduce by threequarters, about 5 minutes. Reduce the heat and add the coconut milk or cream. Simmer gently for 10 minutes.

Sauté the prawn meat in a pan in 2 T oil over a medium to high heat until golden and cooked through.

Strain the soup through a sieve, then add the coriander leaves and cooked prawn meat and serve immediately.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Seared salmon, strawberry and broad bean salad

Harissa prawn salad

Bitter chocolate mousse and clementine marmalade

Campari-and-orange jellies with grapefruit granita

Baked fish with sweet chilli sauce

Chunky pea puree

Salmon with wilted lettuce and pea salad and minted creme fraiche

Rhubarb with baked cream

Pear, walnut and radicchio salad

Kebabs with tomato salad and roasted garlic and peanut dressing

Balsamic, rosemary and caper marinade

Oriental-style prawn laksa

Oriental-style prawn laksa

Ingredients

Method