DISHPATCH King Prawn Signature Curry Laksa Instructions

Signature Curry Laksa: King Prawn
by Sambal Shiok

King Prawn Signature Curry Laksa

COOKING TIME: 25 minutes
SERVES: 2
– IN THE BOX:

1.  Malaysian fried chicken (egg)
2.  Peanut sauce (peanuts)
3. Laksa curry broth (crustaceans, soybeans)
4. Prawns (crustaceans)
5.  Tofu and green beans
6. Rice noodles
7. Beansprouts
8. Fresh mint sprigs
9. Mango puree
10.  Coconut pudding

COOKING INSTRUCTIONS

Preheat the oven to 160°C/140°C fan/gas mark 3 SHARING SNACK – MALAYSIAN FRIED CHICKEN

1. Place the Malaysian fried chicken (1) on a rack (if you have one) over a metal oven tray. Place in the preheated oven for 10 minutes.
2. Once cooked, remove from the oven and transfer onto kitchen roll to remove excess liquid. When ready, serve with the peanut sauce (2). Enjoy as a sharing snack before the laksa or alongside the laksa, as you wish.

SIGNATURE CURRY LAKSA

1. Pour the laksa curry broth (3), prawns (4), and tofu and green beans (5) into a pan over a medium heat and bring to the boil. Heat the broth until piping hot then take off the heat. Taste the broth and if it is too spicy for your taste,  add your choice of milk (dairy or nondairy) little by little, stirring and tasting as you go until you reach your desired spice level. Cover to retain the heat until you are ready to serve.
2. Bring a medium saucepan of water to boil. While on high heat and at a rolling boil, put in the rice noodles (6) and beansprouts (7). Leave heat on high and simmer for 90 seconds, then drain. Divide the drained contents into two  bowls.
3. Using a pair of tongs, remove the prawns, tofu and green beans, and divide between the two bowls. Pour the broth over the contents of the two bowls.
4. Garnish the bowls with three-quarters of the picked leaves from the sprigs of fresh mint (8).

MANGO AND COCONUT PUDDING

1. Using the back of a spoon, smooth over the top of the coconut puddings.
2. Snip the end off the piping bag containing the mango puree (9) and pipe over both of the coconut puddings (10). Top with the remaining mint leaves and enjoy.

ALLERGENS

For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.
STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival. Use by: Day Month Year
INGREDIENTS & ALLERGENS
Malaysian fried chicken: chicken, onion, lemongrass, garlic, cumin, fennel seeds, chili, coriander, turmeric sugar, salt, egg, rapeseed oil. Peanut sauce: peanuts, sugar, chili, salt, coconut milk, tamarind paste, onion, lemongrass, garlic,  cumin, fennel seeds, chili, coriander, turmeric. Prawn curry laksa: rice noodles, green beans, beansprouts, onion, ginger, garlic, chilies, shrimp paste (crustaceans, soybeans), dried shrimp (crustaceans), turmeric, coriander, cumin,  rapeseed oil, sugar, salt, tamarind, water, coconut milk, prawns (crustaceans), tofu puffs, mint. Mango and coconut pudding: coconut milk, corn flour, salt, sugar, mango purée, mint.

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