Make up a crayfish stock in advance and freeze in one litre portions. You can also make up this laksa paste in advance and keep well covered in the fridge. Having both these components to the dish made, the laksa can be put together in no time at all.
To make the crayfish stock, preheat oven to 190°C (375°F). Place the crayfish shells in a roasting dish and roast until caramelised, about 30 minutes.
Place the grapseeed oil, onion, carrot, celery, leek and garlic in a large saucepan over a low heat. Cook until the vegetables are lightly caramelised. Add the tomato paste, herbs and lemon peel and mix to combine. Increase heat, add the wine and allow to bubble up. Cover with cold water, bring to the boil, then reduce heat and simmer for 2 hours.
Strain and leave to cool, then cover and place in the fridge.
To make the laksa paste, place the shrimp paste, dried prawns, dried chilli and coriander seeds in a frying pan over a medium–high heat and dry roast until aromatic. Transfer to a plate to cool, then grind well.
Place the remaining ingredients in a food processor or blender and blend to a smooth
Paste. Mix with the cooled ground mixture. Store in an airtight container in the fridge.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more tasty recipes visit Botswana Butchery.
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