Artist’s Palate: Cao Fei’s recipe for Singapore laksa

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Artist’s Palate: Cao Fei’s recipe for Singapore laksa
United Kingdom Latest News,United Kingdom Headlines
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‘It’s sweet, salty, spicy, fishy and fresh,’ says artist Cao Fei of her recipe for Singapore laksa. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourit...

30g candlenutsRemove the heads and shells from the prawns and place them in a bowl. Devein the prawn meat and place in a separate bowl. Add half the cooking oil to a large saucepan set over a medium-high heat. Add the prawn heads and shells, then stir for 5 minutes, crushing the heads to release the flavour. Add 1.2 litres water and the chicken stock, then simmer for 45 minutes allowing the stock to reduce. Remove the prawn shells, then strain the stock into a bowl through a sieve.

To make the laksa paste, put the chillies, dried shrimp, shrimp paste, garlic, shallot, ginger, galangal, turmeric root, candlenuts and lemongrass stalk in a food processor, then pulse for 5 minutes until a thick paste forms. Add the remaining cooking oil to a large saucepan, then add the laksa paste and cook for 5 minutes until fragrant. Add the palm sugar, fish sauce, coconut milk and prawn stock, stirring to combine.

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