1 piece of gallant, of 5 cm, peeled and chopped into large pieces
4 lemongrass stems (only the white part), in slices
3 medium red chilli, seeds and coarsely chopped
10 bancul nuts
2 teaspoons of prawn paste
2 teaspoons of fresh turmeric, grated
3 tablespoons oil
2 cups (500 ml) coconut milk
8 fish croquettes, fried and sliced
500 g of fine noodles of fresh rice paste, carefully separated with the fingertips
1—2 fine-shelled cucumbers (Lebanese cucumbers) cut into thin, short strips
100 g of soybean sprouts, removed the hard tips
1/2 cup of mint leaves or mint
Leave the chillies soaked in hot water for 20 minutes while preparing the broth.
Apart 4 prawns and peel the rest. Don't throw your heads away, tails and legs: put them in a large, deep frying pan and sauté them over medium heat for 10 minutes, shaking the pan from time to time until dark orange and give off an intense scent. Incorporate 1 Cup (250 ml) water and let it cook over a strong fire; when most of it has evaporated, add another cup and wait for it to boil before adding the remaining water. If you add the water slowly at the beginning, the broth will take on a dark color and thicken, dissolving in the whole juice of the pan. Bring to the boil and let it cook uncovered and simmer during 30 minutes. Add the 4 whole prawns I had set apart and hang them until they turn pink; take them out with a foamer and put them aside. Pass the broth through a strainer and throw out all the shells. You'll need to get some 2 o 3 cups (500 o 750 ml) broth.
While the broth is simmering, drain the chillies and put them in a crusher with the onion, the gallant, lemongrass, chopped chillies. bancul nuts, prawn paste, the curcuma and 2 tablespoons oil. Crush everything until very finely chopped, rebaring at regular intervals the walls of the container with a rubber spatula.
Heat the remaining oil in a wok and simmer the pasta for a 8 minutes, stirring frequently until the mixture develops its full aroma. Incorporate broth and coconut milk. Bring to the boil reduce the heat and let it simmer for 5 minutes. Add the raw prawns and sliced fish croquettes and let the mix over a low heat, keep the prawns from slightly pinking.
In another pot of boiling water, cooks rice noodles during 30 seconds. Do not overcoat them or they will separate. Drain them well and distribute in four hot bowls.
Serve the hot soup over the noodles. I adorn each bowl with a little pine, soybean sprouts and leaves of good grass and put on top of everything a cooked shrimp. Serve immediately menie. Place the rest of the side dish in a fountain so your guests can serve themselves to your liking and fully enjoy the delicious laksa.
Recipes easy to https://recetasdecocinafaciles.NET /