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Oh darn… that’s me!
Sorry to be so lame, folks! I thought I had an extra day to post now that I’m back from Mexico. Tell you what, I’ll post something really pretty tonight. In the meantime, please find a recipe enclosed for your dining pleasure (LAME, I know!!).
P.S. I’m pretty sure this is someone elses’s recipe, which I’ve modified to suit me. I apologise in advance to whomever that someone is. REALLY good though!
(serves 4 giant portions or 6 reasonable ones)
20—24 large raw unshelled shrimp
4 cups chicken stock
pinch of salt
6 fresh cilantro stalks with leaves
3 large garlic cloves, crushed
1 fresh red chile, seeded and chopped
1 lemon grass stalk, center part only, chopped
1 inch fresh ginger, peeled and grated
1/2 Tbsp shrimp paste
1/2 tsp ground turmeric
olive oil or canola oil
1 can coconut milk
1Tbsp fish sauce
juice of ½ lime juice
pinch of sugar
4 oz rice noodles
3/4 cup bean sprouts
1 cup snow peas
1 1/2 cups chopped chinese greens
fresh cilantro, chopped, to garnish
- Shell and devein the shrimp (see Note).
- Put the chicken stock, salt, and the shrimp shells and tails in a large saucepan over high heat and bring to a boil, stirring occasionally. Lower the heat and let simmer for 10 minutes.
Meanwhile, make the Laksa Paste.
- Put all the ingredients in a food processor and blend.
- With the motor running, slowly add up to 2 tablespoons oil just until a paste forms
- Heat 1 tsp oil in a large pan over high heat.
- Add the paste and stir-fry until fragrant.
- Strain the stock through a strainer and return to pot.
- Add the Laksa Paste, coconut milk, fish sauce, lime juice and sugar.
- Bring to a boil, then lower the heat, cover and let simmer for 30 minutes.
- While the stock is simmering, soak the noodles in a large bowl with enough boiling hot water to cover for 10-15 minutes, until soft (or cook according to the package instructions). Drain and set aside.
Putting it all together
- Add the shrimp and bean sprouts to the soup and continue simmering just until the shrimp turn opaque and curl.
- Divide the noodles between 4 bowls and ladle the soup over making sure everyone gets an equal share of the shrimp.
- Garnish with cilantro and serve.
Note: to devein shrimp: peel. Hold a shrimp with its back upward. Using a small knife, slice along the back from the head to the tail. Use the tip of the knife to pull out black vein.