Surf & Turf Laksa Noodle Soup & Roti Prata
By M&S Food
Published on 26 April 2022
Created by the much-loved chef, Rosemary Shrager, for South-East Asia Week on Cooking With The Stars, brought to you by M&S Food. This surf and turf laksa noodle soup and roti prata combines steak, cod, tofu, and Thai heat and flavours with fantastic results. Laksa is a traditional South-East Asian noodle soup but the surf and turf element, along with the extra texture of the roti prata, really elevates this version to something very special. A real crowd-pleaser.Time and servings
1 hrTotal time
3Servings
1 hrCooking time
Ingredients
- 40 g of macadamia nuts
- 600 g of wide vermicelli noodles
- 1 heaped tbsp of plain yogurt
- 170 g of plain flour
- 6 cloves of garlic, plus 1 crushed
- 1 tbsp of caster sugar, plus 3 tsp for the paste
- 60 g of fresh ginger, chopped
- 1 lime, cut into 8 lengthways
- 1 egg yolk
- 25 ml of olive oil
- 4 tsp of ground turmeric
- 1 lemongrass stalk, white only, crushed
- 1 tbsp of umami paste
- 2 tsp of fish sauce
- 16 red chillies, dried
- 500 ml of chicken stock
- 400 ml of coconut milk
- 2 lime leaves
- 250 g of tofu
- 1 ribeye steak
- 6 quail’s eggs
- 80 g of beansprouts
- 12 raw king prawns, without shells
- 12 small vine tomatoes, halved
- 1 small bunch of coriander, chopped
- 1 red fresh chilli, sliced
- 300 g of cod fillet, skin removed
Method
Step 1
First make the roti prata. Combine 170g plain flour; 1 tbsp caster sugar; plain yogurt; 1 tsp fine salt, and egg yolk in a bowl with 90ml water then knead well. Leave in the bowl to rest for 30 minutes.Step 2
Cut the dough into 4 pieces and roll into round thick circles.Step 3
Heat a little oil in a non-stick frying pan and then cook each roti for 30 seconds on each side. Cut in half and set aside. Place the ginger, turmeric; lemongrass stalk, umami paste, fish sauce, macadamia nuts, dried red chillies, 6 garlic cloves, 2 tsp sugar and 2 tbsp water into a blender and blend to a paste.Step 4
Cook the paste in a saucepan for a couple of minutes and then add the chicken stock, coconut milk, 1 tsp sugar and lime leaves. Simmer for 15 minutes. Season to taste and keep warm until ready to serve. Remove 300ml of the soup and add to a small saucepan for later.Step 5
Cut the tofu into thick slices. Heat a little oil in a frying pan and then cook the tofu until crisp and brown. Set aside, and when you’re ready to serve, cut into thin strips.Step 6
Season the steak with salt and rub with crushed garlic. Heat a little olive oil in a frying pan, then cook the steaks over a medium-high heat on both sides, until rare.Step 7
Cook the quail’s eggs in water for 3 minutes. Peel and leave wholeStep 8
Simmer the noodles for around 3 minutes in a pan of boiling water, quickly toss in the beansprouts before draining.Step 9
Cut the cod into pieces and cook in the saucepan with the reserved soup along with the prawns. Once cooked, sieve the liquid back into the pan with the rest of the soup.Step 10
To serve, in three large bowls, add some vermicelli and bean sprouts, add a piece of cod, tomatoes and prawns and then pour over the hot soup. Top with sliced steak, quail’s egg and fried tofu strips and garnish with the coriander, lime wedges and red chilli. Serve with the roti prata.