Try it with a glass of Wolf Blass Gold Label Chardonnay
The acidity and fruitiness of this wine balances out the spiciness of the laksa to create a harmonious overall flavour.
INGREDIENTS
For the sauce:
150g Dried shrimp, soaked and pounded
1 stalk Lemongrass, white part, grated
½ cup Laksa paste
2 Chicken stock cubes
400g Coconut milk
Protein suggestion:
Prawn
Chicken
Tofu
INSTRUCTIONS
Fry aromatics. Heat 1½ tbsp of oil in a pot over medium heat. Add dried shrimp and lemongrass to oil. Fry until fragrant.
Cook paste. Add laksa paste to pot. Sauté for 2 mins.
Combine wet ingredients. Dissolve chicken stock cubes in 2 cups of water. Pour chicken stock and coconut milk into pot. Bring to a boil and stir constantly.
Simmer. Reduce heat to low. Leave for 10 mins.
Season. Add lime juice or salt to taste. Leave on stove for 5 mins. Then, take off heat.
SERVING & PLATING
Start with the staple. In a deep noodle bowl, place mound of thick rice noodles in the middle.
Add protein of choice. Fan out cooked protein neatly on mound.
Plate broth. Ladle a generous portion of the broth, filling up ¾ of the bowl.
Garnish.Place bean sprouts in middle of bowl. Finish with sprinkling of finely chopped laksa leaves.
Serve with wine. Choose a wine that balances the spicy and fragrant nature of the laksa. Serve and enjoy.