Prawn Laksa with Quail Eggs

By: Jacques Rossouw

6 Large Prawns
10 Quail Eggs
100g Oyster Mushrooms, chopped roughly
12 Snow Peas, diagonal 3cm slice
Rice Noodles of your choice
1 splash White Vinegar
115g (1/2 Jar) Valcom Laksa Paste
3 tsp Sesame Oil
2 Clove Garlic, minced
1/2 Red Onion, half chopped finely and half medium slice
1 Small Knob Galangal, sliced into thick chunks
1 Small Knob Ginger, grated
330ml Valcom Premium Coconut Milk
450ml Chicken Stock
1 tbsp Lemongrass paste, or 1 fresh Lemongrass stalk (bottom 10 cm), cracked/lightly crushed
2 tbsp Tamarind Paste
1 tbsp Valcom Kaffir Lime Leaves, chopped finely
1 tbsp Palm Sugar
2 tsp Squid Brand Fish Sauce
2 Red Chili, thinly sliced
1 Lime, halve and wedge the other half
1 Baby Cucumber, halved, deseeded, diagonal slice
Bean Sprouts, a few as garnish
Vietnamese Mint, a few leaves as garnish
Coriander, a few leaves as garnish
2 tsp Chili Oil

Add enough cold water to a small pot to cover the Quail Eggs and add a splash of White Vinegar. Bring to a boil and then add the Quail Eggs. Boil for 2 min (soft) or 2.5 min (medium). Remove pan from heat and let eggs sit for 1 min. Give eggs an Ice Bath to stop cooking. Peel and set aside for later.
Add 2 tsp Sesame Oil, Garlic, and finely chopped Red Onion to a wok on medium heat. Fry for 1 min to soften onions. Add Laksa Paste, Galangal, Ginger and fry for 2-3 min to release the flavour. Add Chicken Stock, Lemongrass, Kaffir Lime, Palm Sugar, and Fish Sauce. Bring to a boil and simmer for 2 min.
Add Coconut Milk, Mushrooms, Snow Peas and bring to a low simmer and simmer for 2 min, stirring gently.
Add 1 tsp Sesame Oil, Tamarind Paste and Prawns to pan on medium heat and cook the prawns 50%, make sure they are well coated with the Tamarind Paste. Add the Prawns and Tamarind, sliced Red Onion, and most of the Chili to the Laksa. Simmer for 2 min to finish cooking the Prawns.
Cook the Rice Noodles according to the instructions, drain and plate at the bottom of the serving bowls.
Squeeze some of the half Lime into the Laksa, stir and taste. Add more Lime or Fish Sause to taste. Remove the Galangal chunks and Lemongrass (if used the stalk). Add Quail Eggs (keep 2 for garish).
Ladle Laksa over noodles. Top with 1 tsp Chili Oil. Garnish with Chili, Bean Sprouts, Vietnamese Mint, Coriander, halved Quail Egg, Cucumber and Lime Wedge. Serve hot and enjoy.