Laksas are age-old fusion food. A touch of Thailand, a soupcon of Vietnam, a bit of Bali and a shred of Laos: little snippets of Asia, slung together in one beautiful fragrant Malay-style noodled curry. For the authentically minded, fried pressed beancurd or fish cake, cut into strips, can be bunged in too - these can also be bought vac-packed from Oriental stores. If you have a mortar and pestle, use it here, as the hand-pounded ingredients will lend an edge, the rough with the smooth, how we like it. If not, use a processor, but don’t mulch down to baby food.
Boil the prawns in around
© 2004 Alastair Hendy. All rights reserved.