Serves 4
THE LAKSA PASTE
white onions 5, chopped
macademia nuts 6 (try Mac Farms available at gourmet stores)
shrimp paste 40g (try Lee Kum Kee available at gourmet stores)
fresh turmeric 1-inch piece, peeled and sliced
garlic cloves 10, chopped
dried chillies 8, soaked to soften
dried shrimp 3 tsp, soaked in warm water and drained
coriander 10 sprigs
galangal 80g, peeled and sliced
salt 2 tsp
THE FLAN
chicken stock 600ml
coconut milk 200ml
lemongrass 2 stalks, white part only, crushed
coriander 100g
eggs 3
THE COCONUT EMULSION
prawn stock 200ml
coriander 50g
lemongrass 1 stalk, outer layers removed, chopped
coconut cream 250ml (try Blue Elephant available at gourmet stores)
TO FINISH
prawns 4 medium, peeled and cooked
To make the laksa paste, place all the ingredients into a food processor and grind until smooth.
Heat 3 tbsp oil over medium-high heat and add the paste, cooking until dark and fragrant, approximately 5 minutes. Preheat the oven to 175°C. For the flan, combine all ingredients in a blender, blend until smooth and strain through a fine sieve. Distribute the flan base evenly between 4 heatproof bowls, and place them in a deep baking dish.
Fill the baking dish with hot water, about 1/2-inch up the sides of the bowls, and cover with silver foil.
Bake for 45 minutes or until they are soft like tofu and a toothpick inserted into the centre should come away clean.
To make the emulsion, boil the prawn stock with the Vietnamese coriander and lemongrass for 15 minutes to infuse the flavours. Remove from the heat and add the coconut cream. Blend with a hand blender before serving to get a light frothy consistency.
Serve the flans warm and garnish with 1 medium prawn and a few spoonfuls of the coconut emulsion.