One of my comfort food is a spicy, warm soup of Laksa. It is just perfect for any day, especially on a cool weather. Its light, creamy texture that gives you a bold spiced punch that is both fragrant and refreshing.
This week, we decided to make Laksa.
In our version, we made our own seafood stock using prawn heads and some crab fat. It builds up the flavor and balances with the coconut cream. We also made our own soy egg that has been cooked for 6 mins. The runny yolks gives it another level of flavor. The richness of the yolk compliments the heat of the soup and cools it down a bit.
Another egg variation we do is by cooking the egg in sous vide for 1 hour in 145°F to give the yolk a creamy, rich texture, while having a gelatinized egg whites.
The egg variations is up to you on how you want it. Different styles gives it a different flavor. Try it with an egg, then try it without and see the difference on what you prefer.
So here’s our version and tell us what you think. Comment below for suggestions and feedback.
Prawn Laksa Ramyun
Yield: 2-4 servings
150g. Medium Sized Prawns (3-4 inches in size)
100g. Baby Scallops, reserved the juice/liquor* (if any)
2 Tbsp. Cooking Oil
1/4 cup Thai Red Curry Paste
3 Tbsp. Crab Fat
400mL Coconut Cream
1-1/2 cup Prawn Stock
1 Tbsp. Cooking Cream
1 tsp. Brown Sugar
S. P. To taste
1/4 cup Soy Sauce
2 pcs. Egg, Large
Leeks or Spring Onion
2 packs Korean Ramyun (plain)
- For the eggs: Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. If you’re just cooking one or two eggs, five minutes is perfect for a runny yolk. Immediately soak it in ice bath after cooking to stop the cooking process. Peel the eggs one by one and soak it in soy sauce and add 1/4 cup water. Marinate atleast 1 hour or overnight. Rolling it over to get an even color.
- Preparation: Peel the shrimp. Set aside the shell for the stock.
- Cook noodles as instructed in the pack. In our case, we cooked the noodles for 2 mins. In boiling water. Drain.
- Make the stock: In a sauce pan, add 1 tbsp. Oil and saute the prawn shells until fragrant, about 2 minutes. Add 1-1/2 cup water and the scallop liquor/juice (if any) and let it simmer for 15 mins. Drain while pressing the shell to extract some of its juices. Set aside.
- In another sauce pan, heat up oil and add the Thai red curry paste & crab fat. Saute until fragrant, around 2 mins. Add coconut cream and the rest of the ingredients. Simmer for 10 mins. until add the flavors combine. Add the shrimp and cook it for another minute.
- Just before serving, rinse the cooked noodles and portion it into 4 bowls. Top it some raw scallop and pour in the soup with the prawns. Lay the halved egg on one side. Then garnish with chopped scallions or leeks. Serve warm.
*Scallop Liquor is the liquid inside the shell of the mollusk.