Salmon & Prawn Laksa

Last Night we had a rainy night in (without Eva). This means comfort food and the possibility of eggplant, zuchinni, coconut or more chilli - the things Eva is not so keen on! We settled on a laksa I have done a couple of times - the first time being on a girls weekend away with my friends. It was delicious and fit the bill, the three of us happily slurping big bowls on our laps!


The recipe originally came from Valli Little in delicious magazine. - February 2008, Page 65 but we modified it quite a bit to make it more like a laksa. Below is our version of the recipe. It serves 4 with generous sized serves

Ingredients 

• 2 tbs Extra Virgin Olive Oil 
• 1 jar Valcon Laksa Paste
• 2 * 400ml can light coconut milk
• 1 cup (250ml) chicken stock
• 2 tbs brown sugar
• 8 kaffir lime leaves (see note)
• 4 x 125g salmon fillets
• 400g green prawns, peeled 
• 4 tbs lime juice
• 4 tbs fish sauce
• 100g snow peas
• 200g bean vermicelli noodles
• 16 tofu puffs (optional)
• big handful of beansprouts
• Coriander leaves, to garnish

Method

1. Heat 1 Tbs oil in a wok or large, deep frypan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
2. Meanwhile, heat remaining oil in a non-stick frypan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and cook for about 3 minutes.
3. Put Vermicelli and snow peas into a large bowl, cover with boiling water, cover and let sit for about 3 minutes, then drain.
4. Add lime juice and fish sauce to broth, then remove from heat. 
5. Divide noodles, tofu puffs (if using) and snow peas between large bowls
6. Place prawns on top, then pour over broth 
7.  Top with bean shoots, salmon fillets and coriander.

Nicola