PRAWN & FISH DUMPLING LAKSA
Serves 4
600g fresh redfish fillets (see tip) 400g large green prawns, peeled,
deveined, chopped
1 tbsp laksa paste, plus ½ cup 2 tsp lemongrass paste
6 kaffir lime leaves, veins
removed, very finely chopped 1 tbsp chopped coriander
200g flat rice noodles (see tip) 1L chicken stock
400ml coconut milk
1 tbsp fish sauce
100g fresh shiitake or enoki
mushrooms
2 tbsp lime juice
1 bunch baby choy sum, ends
trimmed
100g snow peas, trimmed, thinly
sliced lengthways
100g bean sprouts
1 long green chilli, thinly sliced 1 cup mixed Vietnamese mint, Thai basil leaves and coriander leaves (see tip)
2 tbsp fried shallots, to sprinkle Lime wedges and chilli paste, to
serve (optional)
1. Ask your fishmonger to remove skin and bones from fish fillets. Roughly chop fillets. Put fish, prawns, 1 tbsp laksa paste, lemongrass paste, lime leaves and coriander in a food processor. Season with salt and pepper. Process until finely chopped and slightly pasty. Using wet hands, roll level tablespoons into balls and place on a plate. Cover and refrigerate for 30 minutes.
2. Meanwhile, soak noodles in hot water for 20 minutes, or prepare according to packet directions until tender but not too soft. Drain.
3. Place ½ cup of laksa paste, stock, coconut milk and fish sauce in a large saucepan and bring to the boil. Lower dumplings into stock mixture and gently simmer for about 7-9 minutes, or until just cooked through and firm when squeezed with tongs.
4. Thinly slice shiitake mushrooms, add to pot with lime juice and cook for 2 minutes. If using enoki mushrooms, trim ends and add to pot. Cut the bunch of choy sum into halves. Cook in a saucepan of boiling water for 2 minutes, or until tender. Drain. Set aside.
5. Ladle soup and dumplings into bowls. Mound noodles into centre of bowls. Arrange choy sum, snow peas and sprouts on top. Top with chilli, mint, basil and coriander leaves. Sprinkle with shallots. Serve with chilli paste and lime wedges, if desired.
tips
• If desired, you can use any white fish fillet that has not been frozen for this recipe. You will need about 380g-400g of fish once the skin and bones have been removed.
• Thai rice noodles or flat rice stick noodles are available from supermarkets and Asian grocery stores. You can use any width. • If you can’t find fresh Vietnamese mint and Thai basil, you can top the bowls with coriander only.