Oriental-style prawn laksa
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- Luke Dale-Roberts
- 4 to 6
- Carb Conscious Dairy free Fat conscious Pescatarian
- 20 minutes
- 1 hour
- Villiera Riesling 2011
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
Cooking Instructions
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.
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