Posted 20 hours ago

AST Lax-A-Past - 70g Tube

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Add the vermicelli noodles, shredded chicken, egg, shrimp, tofu puffs, bean sprouts, cucumbers to a large serving bowl. I’m sure onlookers were thoroughly unimpressed at the sight of his dusty paws on the park bench that people sit on to watch the sun set over Pittwater…… (I think he jumped up so he could see over the shrubs to watch the pelicans frolicking on the sand flats!

If in a pinch, you can make this without the shrimp paste or dried shrimp- adding more fish sauce to taste and understanding you will lose the lovely depth and authenticity. Whilst the laksa broth is simmering, blanch the following in boiling water one after the other: beansprouts for 10 seconds, green beans for 3 minutes and prawns for 90 seconds. Duncan has blazed the trail for me (he is nearly done with his treatment) and he made me realise that once you get used to them, wearing them isn’t as big a deal as I had thought. It’s a soup that takes you far, far away, and it has been a hit at home when the temperatures are cooler.Noodles – The “best” serious Laksa joints in Sydney serve laksa with both vermicelli and hokkien noodles. This spicy noodle soup looks more complicated than it actually is; all you really need to do is add ingredients to the pot, one by one.

Disclaimer: Although we make every effort to ensure product information is correct and up-to-date, we are not responsible for typos, inaccuracies or mis-information on this site. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. The shrimp paste can be difficult to find and sometimes has a strong fishy flavor which, is balanced by using lime juice in the laksa soup. That said, because I don’t think these big prawns have a great deal of flavour however they’re cooked, I like Lee’s idea of turning them into shrimp meatballs; that might sound a faff, but they take only a minute to make, and they’re exponentially more delicious. You’ll need to get big prawns for this, unless you do better than me at finding smaller raw ones with their shells still on, and I’d shell them and blanch the meat separately, rather than simmering them whole for half an hour as some recipes do – it makes them very tough and woolly.All have their fans, but my favourites are the rice sticks and glass noodles, both of which provide a chewier counterpoint to the rich, coconutty broth than soft egg noodles or delicate vermicelli. Add Thai chilies, shallots, ginger, galangal, garlic, lemongrass, candlenuts, coriander powder, cumin powder, tamarind paste (or tamarind pulp + warm water), and oil to a food processor or high-powered blender. If using dried chiles, heat water to boiling and cover the peppers for 10 minutes to revive their texture.

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