Executive Chef Martyn Watkin’s Chicken and prawn laksa quickly became our signature dish – and it’s not hard to see why.
Popular in Malaysia, Indonesia, and Singapore, this curried coconut broth contains chicken thighs and is best served with noodles and a fried egg.
100g egg noodles
500ml chicken stock
2 tbsp laksa paste (see recipe below)
6 chicken thigh fillets (about 600g)
8 cherry tomatoes
2 tsp caster sugar
100ml coconut milk
200g green beans, ends trimmed, cut in half
40g coriander sprigs40g mint leaves
4 Asian shallots, cut into rings and fried until golden (you could also use regular shallots)
4 free-range eggs
200g salted butter
1. Soak the noodles in warm water for 10 minutes or until soft. Drain and set aside while you make the laksa.
2. Heat the chicken stock in a saucepan over medium-high heat. Once hot, whisk in the laksa paste.
3. Add the chicken, tomato, sugar and ½ tsp sea salt, and simmer for 10 minutes or until the chicken is cooked through.
4. Add the coconut milk and beans, and simmer for a further 5 minutes or until the beans are just tender.
5. Melt the butter in a frying pan over a low heat and fry the eggs.
6. To serve, divide the noodles among four deep serving bowls and spoon over the chicken and laksa broth. Top with the fried egg and scatter with coriander, mint and the fried Asian shallots.
For the laksa paste
6 dried long red chillies
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 brown onion, chopped
2 lemongrass stalks, white part only, chopped
3cm piece galangal, peeled, chopped
5 cashew nuts2 garlic cloves, chopped
2 teaspoons shrimp paste
1 tablespoon peanut oil
1. Place the dried chillies in a small heatproof bowl and cover with boiling water. Leave to stand for 10 minutes or until softened and then discard the liquid.
2. Add the coriander, paprika, cumin and turmeric to a small frying pan over a medium heat. Cook for 1-2 minutes, or until fragrant. Allow to cool completely.
3. Process the chillies, onion, lemongrass, galangal, nuts, garlic, shrimp paste and spice mixture in a food processor until finely chopped. Add the oil and continue to process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.