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Home Deep Fryer Feast of Seven Fishes IV - A Handkerchief's Dream To Be Laksa

Feast of Seven Fishes IV - A Handkerchief's Dream To Be Laksa

Name: How to cook Feast of Seven Fishes IV - A Handkerchief's Dream To Be Laksa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Daniel Lim

Feast of Seven Fishes IV - A Handkerchief's Dream To Be Laksa

I had this idea in my mind for quite some time. I was procrastinating about it; perhaps I was being skeptical about how it may turn out. Eventually, I decided to just give it a shot. I am so glad that I did as it turns out wonderfully! I know that Singaporeans or Malaysians may think otherwise; not everyone can accept changes, especially when it comes to traditional food like Laksa. Do you agree?

Ingredient

1 TSP

Baking Soda,

1 TBSP

Egg White,

30 g

Tapioca Starch,

1 TBSP

Sake,

2 TSP

Japanese Mayo,

2 TSP

Potato / Corn Starch,

Pinch

Sea Salt,

Pinch

White Pepper,

Pinch

Dried Mushroom Powder,

Pinch

Shichimi Togarashi,

Eggs Beaten,

Dried Chilies,

1 1/2 TBSP

Dried Shrimps,

Dried Scallops,

1/2 Cup

Water,

Shallots Coarsely Chopped,

1 Clove

Garlic Crushed,

1/4 Inch

Galangal (Blue Ginger) Sliced,

1 Stalk

Lemongrass (White Part Only) Finely Sliced,

Candlenut / Macadamia Nuts,

1/4 TBSP

Coriander Powder,

1/4 TSP

Turmeric Powder,

Fresh Red Chili Sliced Deseeded,

1/2 TBSP

Belacan (Fermented Shrimp Paste),

1 TBSP

Bleached All Purpose Flour,

1 TBSP

Unsalted Butter,

1/2 Cup

Coconut Milk,

1/2 TBSP

Coconut Sugar,

1/8 Cup

Low Moisture Mozzarella Freshly Shredded,

1/4 Cup

Gruyere Freshly Shredded,

1.5 TBSP

Parmigiano Reggiano Freshly Grated,

105 g

Rice Flour,

200 g

Water Room Temperature,

75 g

Boiling Water,

Cooking instructions

* Step 1

Prepare the shrimps.

* Step 2

Transfer the shrimps into a large bowl.

* Step 3

Set aside for at least 30 mins.

* Step 4

Cover with cling film and marinate in the fridge overnight.

* Step 5

Add in sake, mayo, flour, potato starch, salt, pepper and mushroom powder.

* Step 6

Before frying the shrimps, I like to fry a handful of the laksa leaves. This is to add more flavors into the oil and the fried crispy leaves can be used as garnishes.

* Step 7

Prepare a dutch oven or a deep fryer with at least 3 inches of oil over medium heat.

* Step 8

Remove the shrimps from the freezer

* Step 9

Gently drop the shrimp cubes away from you into the oil.

* Step 10

Prepare the laksa spice mix.

* Step 11

In another bowl, soak dried shrimps with 1/4 cup of water for at least 30 mins.

* Step 12

Remove from heat and set aside to cool down.

* Step 13

In a skillet over medium heat, drizzle in vegetable oil.

* Step 14

Saute to combine well.

* Step 15

Prepare the laksa sauce.

* Step 16

Whisk to combine well.

* Step 17

Whisk until the sugar has dissolved.

* Step 18

Prepare the rice noodles.

* Step 19

It shouldn't be too much or too less batter. If it has too much batter, it will not cook properly and thus create a doughy texture. If it has too little batter, it will tear easily when unmolding. You may have to try a few times before getting it right.