Turkey Laksa is a modern Fusion recipe (based on a Malaysian original) recipe for a classic breakfast dish of left-over turkey, prawns, noodles and beansprouts cooked in a mix of coconut milk and chicken stock flavoured with laksa paste. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Turkey LasLaksaka.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
200g left-over turkey cut into large pieces
1 tbsp groundnut oil
1/2 batch laksa paste
550ml coconut milk
750ml chicken stock
400g medium king prawns (raw), peeled
pinch of salt
500g noodles
100g beansprouts
a few fresh mint leaves
2 tbsp crisp-fried shallots (to garnish)
Method:
Heat a little oil in a wok over medium-high heat. Add the laksa paste and cook, stirring constantly, for 2 minutes (or until the mixture turns fragrant). At this point stir in the coconut milk and the stock. Bring the mixture to a boil then reduce the heat to a brisk simmer and cook, uncovered, for about 6 minutes.
Add the prawns and continue cooking, stirring occasionally, for a further 2 minutes, or until the prawns start to turn pink. Immediately add the cooked turkey pieces and continue simmering for 2 minutes more, or until the chicken has heated through.
Whilst the laska is cooking place the noodles in a large heat-proof bowl, cover with boiling water and set aside for about 4 minutes to soften. Once the noodles are soft, drain and divide between your serving bowls. Top with a few beansprouts then ladle the laksa over the top. Garnish with a little deep-fried shallots and a few mint leaves then serve.
