As we continue to journey through the new year, Miss Mi is thrilled to present the second episode of our ‘Cook with Mi’ series! In these special episodes, we unveil the secrets behind our recipes, empowering you to recreate the authentic flavours of Miss Mi in your own kitchen.
This week, we’re diving into one of our cherished classics – Prawn Laksa!
TO PREPARE
Laksa paste
1 lemongrass
10g kefir lime
5 cloves garlic
10 pcs long red chili
1 red onion
1 knob ginger
100g dried shrimp
5g belacan
50ml oil
Salt
Pepper
Palm sugar
Blitz everything until you reach a paste consistency. Season with salt, pepper and palm sugar.
Laksa broth
1kg prawn head and shells
50g tomato paste
1 litre water
Saute prawn heads and shell in oil until opaque. Add tomato paste and continue roasting. Add water then bring to boil and simmer for at least half an hour. Strain and set aside.
TO ASSEMBLE
Prawn laksa
3 pcs king prawns
300ml laksa broth
100g laksa paste
100ml coconut cream
1pc boiled egg
50g bean shoots
1pc bok choy
1 spring onion
100g tofu
Mint
Vietnamese mint
Coriander
Thai basil
Now grill your prawns.
Wash and dry herbs then pick herbs.
Thinly cut spring onion.
Cut tofu into cubes and fry until golden.
Boil egg for 8 minutes (wax stage).
Heat up laksa broth. Add belacan and continue simmer for 3 minutes. Add coconut milk and season to taste. Add grilled prawns and bok choy. Garnish with herbs, fresh bean shoots, fried tofu, and spring onion. Serve while hot.
Tip: The secret to a nice laksa is not to boil the broth after adding coconut milk!
Prefer to leave the cooking to the professionals? Join us at Miss Mi and book your table for lunch or dinner in the New Year.