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Curry Laksa, Prawns, Yi O rice

by Barry Quek,
Whey, Hong Kong

The beauty of rice is its versatility. It can be transformed into savouries or sweets; and it complements almost every food imaginable.

Curry Laksa, Prawns, Yi O rice

  • STARTER
    2 PERS.
  • timing
    90 MIN
  • preparation time
    15 MIN
  • Cooking time
    75 MIN

INGREDIENTS

Rempah Paste:

Red chilli 500grams
Lemongrass 5 sticks
Peeled garlic 30grams
Peeled shallot 200grams
Turmeric 40g
Blue ginger 40g
Candlenuts 40grams
Dried red chilli 15grams
Dried shrimp 200grams

2 piece egg
Tofu puff 3 pieces
Laksa leaf 40grams
Prawns : 200grams
Rice : 200grams
Coconut milk 200grams
Coconut cream 100grams
Chicken stock 200grams
Brown sugar 50grams
Fish sauce 10grams
Salt to taste

METHOD

In a blender, add in dried shrimps and blend until fine, 3-4 mins. Remove dried shirmps and add in candlenuts and dried chilli. Blend for 1-2 mins. Remove from blender and add in chilli, lemongrass, blue ginger, tumeric, shallots and gardlic and blend until smooth.

Laksa leaf: chop until fine.

For sambal: 
Stir Fry dried shrimps for 5-10 mins.
Add in dried chilli and candlenuts and fry for 2-3 minutes.
Add in chilli paste, continue frying for 20mins until paste darkens.
To season, add in coconut sugar, salt and tamarind.

Eggs: Boil for 8 mins, let cool and peel. Cut in half.

Prawn stock: Simmer for 30mins.

Laksa soup: 
Add in 100grams of sambal, chicken stock, prawn stock, coconut cream and coconut milk. Bring up to a boil. Add in tofu puff and cook for 2-3 mins. Add in prawns and cook for 1 minute.
Remove from heat. Season with fish sauce.

Rice:
In a separate pot, combine 100grams of rice and 120grams of water. Bring to a boil while stirring. Cover and turn to low heat and cook for 15mins.
 

Pairs with Krug Rosé 26ème Édition

At first sight, its subtle pale pink colour holds a promise of elegance. On the nose, aromas of rose hips, cured ham, mulberries, redcurrant, peony, pepper and pink grapefruit. On the palate, delicate flavours of honey, citrus and dried fruit with a long finish, enhanced by its fine bubbles complete the experience.

Krug Grande Cuvée
Krug Grande Cuvée
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