Bringing flavours from the both land and sea, this laksa has a fiery ginger base, topped with a variety of vibrant ingredients and served with flaky roti.
Rosemary Shrager
Over the years, icon and cooking legend Rosemary Shrager has written countless cookbooks. She currently leads cookery masterclasses, designs cook-approved kitchens and has swapped knives for pens, releasing a series of food-themed murder mysteries.
1HR
Total time
Ingredients
Servings
3
For the roti prata
170 g
M&S Remarksable Value plain flour
1 tbsp
caster sugar
1 tbsp
M&S natural yogurt
level spoon
1 tsp
M&S fine sea salt
1
small M&S free-range mixed size egg
yolk only
For the laksa paste
60 g
root ginger, chopped
4 tsp
ground turmeric
1 stalk
lemongrass, crushed
white only
2 tsp
fish sauce
40 g
macadamia nuts
16
dried red chillies
6 cloves
large M&S Remarksable Value garlic
2 tsp
M&S Remarksable Value granulated white sugar
2 tbsp
water
For the soup broth
500 ml
chicken stock
400 ml
coconut milk
1 tsp
M&S Remarksable Value granulated white sugar
2
kaffir lime leaves
For the soup
250 g
Plant Kitchen super firm tofu
as needed
oil
for cooking
1
thick Select Farms British ribeye steak
1/2 tsp
M&S fine sea salt
1 clove
M&S Remarksable Value garlic, crushed
6
Collection quail eggs
400 g
M&S rice vermicelli
80 g
beansprouts
300 g
M&S cod fillets skinless and boneless
skin removed
12
king prawns
without shells
12
small M&S Collection cherry vine tomatoes, halved
1 bunch
coriander, chopped
1
lime
cut into 8 lengthways
1
red chilli, sliced
Nutrition per serving
Calories
1955kcal
Fat
64.6 g
Saturates
33.4 g
Sugars
46.6 g
Salt
3726.0 mg
