Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander
by Peter Gordon
Return to Recipe
Print
Ingredients
Fresh Meat
1 duck breast, skin scored with a sharp knife to create many ridges
Salad & Fresh Herbs
1 knob of fresh ginger, thumb-sized, peeled and finely chopped
1 handful of coriander, small
2 knobs of fresh ginger, peeled and sliced against the grain
1 tbsp of coriander seeds, ground
Fruit & Vegetables
4 shallots, peeled and sliced
4 garlic cloves, peeled and sliced
1 corn on the cob, cut in half
6 red chillies, roughly chopped (seeds included)
6 garlic cloves, peeled
Store Cupboard
2 tbsp of palm sugar
2 tbsp of fish sauce
1/2 tsp Szechuan pepper, optional but recommended
400ml of coconut milk, unsweetened, or coconut cream
crispy shallots, to garnish
2 lemongrass sticks
Spices & Dried Herbs
4 lime leaves, or use the peel and juice of 1 lime
2 tsp garam masala
1 handful of Thai basil, small
4 lime leaves, shredded
Speciality Ingredients
1 tbsp of tamarind paste, heaped
Cereals, Grains & Pasta
100g of soba noodles
Fish & Shellfish
100g of squid, cleaned, head cut into rings, tentacles separated
Oils & Vinegars
2 tsp vegetable oil
15ml of sesame oil
Beverages
2 tbsp of water