Swansey’s Penang Laksa
Ingredients
- 3 tbsp sunflower oil
- 500 g fish fillet (monkfish) cut into 2cm dice
- 250 g raw prawns cut into 1cm dice
- 400 ml coconut milk
- 200 ml tamarind juice (150ml hot water and 60g dry tamarind squeezed and strained)
- 600 ml fish stock optional
- 1 tbsp palm sugar or soft brown sugar
- 150 g round rice noodles
- 8 fresh Thai chillies deseeded
- 3 stalks lemongrass white parts only
- 1 tbsp belacan paste
- 1 cucumber julienned
- 1 red onion thinly sliced
- 1 lime cut into wedges
- 1 mint leaves
Instructions
- Combine all ingredients except noodles and garnish in a large pot and bring to a boil. Reduce heat and simmer for 20-30 minutes.
- Cook the rice noodles according to package directions. Drain and rinse.
- Divide the noodles among bowls and ladle the laksa soup over the noodles.
- Garnish with cucumber, red onion, lime wedges, and mint leaves.
