vegetable oil to level 4
¼ cup (65 grams) laksa paste (I used Asian Home Gourmet)
1 x 425 gram tin coconut cream
2 cups vegetable or chicken stock
4 large, whole raw prawns with tail on
400 grams firm white fish, cut into large chunks
cooked Asian rice noodles
1 cup bean sprouts
2 spring onions, thinly sliced
¼ cup roasted peanuts
fresh Vietnamese mint and coriander
To cook: Remove the paddle from the bowl. Add the oil and the laksa paste. Close the lid. Press the bottom heating element button and set the power level to 3. Set the timer for 7 minutes.
Press the program start/stop button. Cook stirring the paste once during cooking.
Add the coconut cream and the stock. Close the lid and set the timer for 18 minutes. Press the program start/stop button.
Add the prawns and fish. Close the lid and set the timer for 5 minutes. Press the program start/stop button. Cook until the seafood is just cooked through.
To serve: Divide the noodles between bowls. Ladle over the soup and seafood then top with the bean sprouts, spring onions, peanuts and herbs.
For more information on the Multifry visit De’Longhi.