millier's musings

 

At a shopping visit to Mei and Suresh at Turban Chopsticks recently we were given a jar of their curry laksa mix.

The recipe was simple enough.

1/2 jar of laksa mix

1/2 can of coconut cream

2 cups of water

to which we added 

Egg noodles

Fresh bean sprouts

2 tablespoons fish sauce

4 spring onions

3 fish fillets

12 fresh prawns

light fried tofu

laksa mint

sugar snap peas (or cucumber)

prawn sambal

 

Slice the fish fillets into pieces and fry gently in a wok until just cooked through.  Set aside. Add the laksa mix and fry for a minute or so.  Add the prawns so they’re covered with the mix and fry for 30 seconds.  Add the coconut cream and two cups of water.  Bring to boil. Add fish pieces.

Blanch bean sprouts, sugar snap peas, and sliced tofu so it’s warmed through.  Heat egg noodles in boiling water for a few minutes.

Arrange noodles in bottom of bowl.  To this, add a handful of sprouts/peas/tofu mix.

Pour hot laksa mix over the top and add spring onions, laksa mint and a dollop of prawn sambal (to taste).

We had a bottle of Magpie Estate ‘The Salvation’ Barossa Valley Gewurztraminer with it.  As Christa Deans from Rolf Binder wines says, “Very much made with Asian food in mind. A perfect compliment to light-medium spiced dishes.”