Rosheen Kaul's Singapore-Style Laksa With A Perfect Weekday Chardonnay
Pairs perfectly with the Kumeu River Estate Chardonnay.
Written and produced by Broadsheet.
Singapore-born chef, Rosheen Kaul, heads up the kitchen at Etta, a wine bar in Brunswick East. A self-confessed chilli oil aficionado (Kaul requests it at restaurants, “even if the dishes on the table render additional spice completely unnecessary”), she recently penned The Isol(Asian) Cookbook, a manual of Chinese-inspired techniques relying on basic pantry staples.
In this video, she shows us how to turn instant noodles into a delicious Singapore-style laksa with prawns, fish cakes and tofu puffs.
Pairs with: Decoded Wine Award 2021 Winner, Kumeu River Estate Chardonnay.
Ingredients
- Prawns (Ideally, Crystal Bay King Prawns)
- Vietnamese mint
- Tofu puffs
- Fish cake
- Sambal
- Prawn stock
- Instant noodles
Method
- Pour the stock into a small pan on medium-high heat, add the two flavouring sachets from the noodles and bring to a simmer.
- Meanwhile, finely chop the laksa leaves, slice the tofu puffs in half, slice the fish cake and split the prawns.
- Add the noodles to the simmering broth along with the tofu puffs. Allow to cook for 5 minutes, separating the noodles as they cook.
- Add the fish cake to the broth and cook for a further 2 minutes.
- Pour the noodles into a bowl and assemble the tofu puffs, fish cake, prawns, sambal belacan and laksa leaf on top. Eat with a spoon!
This article is produced by Broadsheet in partnership with Dan Murphy’s.
Find out more about the 2021 Decoded Wine Awards, for wine lovers, not experts.
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