Recipe from the restaurant... Laksa Sauce

Kaikoura Crayfish, Laksa with baby golden beetroot, Kohlrabi and Orange Gel

Ingredients

  • Laksa Sauce

  • 1 shallot

  • 1/2 fennel

  • 5g of ginger

  • 1 lemongrass

  • 1 garlic clove

  • 1 tomato

  • 10g of macadamia nuts, toasted

  • 1 tsp paprika

  • 75ml of coconut milk

  • 1L shellfish stock, preferably crayfish

  • 1 tsp fennel seeds

  • 1 tsp garam masala

  • 1 tsp curry powder

  • 2 kaffir lime leaves

  • 10g of coriander leaves

Method

Peel and thinly chop the shallots, garlic, ginger, and fennel, and gently sweat in a saucepan with a little oil for 2 to 3 minutes. Season with salt, then add the tomatoes to the pan and mix well.

- 1 tomato

- 1 shallot

- 1/2 fennel

- 5g of ginger

- 1 lemongrass

- 1 garlic clove

Add the spices and macadamia nuts to the pan and cook them out for around 5 minutes, then add the coconut milk and crayfish stock and stir well to combine. Bring the laksa to a simmer, then transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan and add the coriander and kaffir, leaving for 30 minutes to infuse.

- 1 tsp paprika

- 1 tsp fennel seeds

- 1 tsp garam masala

- 1 tsp curry powder

- 10g of coriander leaves

- 2 kaffir lime leaves

- 1l shellfish stock, preferably crayfish

- 10g of macadamia nuts, toasted

Pass the infused laksa through a fine sieve. It’s ready!