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It's time for a knockout week!

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So pleased the judges loved my Prawn Laksa Pasta last week.
Here is the list of the ingredients for my recipe. For full recipe method, please DM me. Trust, it’s worth it!

PRAWN LAKSA PASTA RECIPE
INGREDIENTS:

For the pasta —
o 200 gm Tipo ‘00’ flour
o 2 large eggs
o 1 unwaxed lemon finely grated zest only
o A pinch of fine sea salt
o Extra flour, for dusting

For the sauce –
· Laksa sambal paste
o 4 Dried Chillies, soaked in boiling water
o 2 fresh red Chillies, chopped
o 1 large Onion, roughly chopped
o 3 Garlic Cloves, peeled
o 3 Candlenuts (if not available: use Hazelnuts/Cashew Nuts/Macadamia)
o 1 thumb sized ginger, chopped
o 1 thumb sized Galangal, chopped
o 1 tsp Turmeric Powder
o 2 Lemongrass Stalks, use white parts only
o 20g Belachan or Fermented Dried Shrimp
o 1 tbsp Dried Shrimps
o 1 tbsp Coriander Seeds

· Prawn stock
o 20 pieces King Prawns, about 10cm length in size, with heads and shells
o 350 ml water
o Salt and pepper

· Laksa gravy
o 350 ml prawn stock (made earlier)
o 150 ml Coconut Milk
o 1 tablespoon Fish Sauce
o 1 tablespoon Brown Sugar, or more to taste
o Fresh Laksa Leaves/Vietnamese Coriander Leaves/Daun Kesum
o Salt and pepper

For the pan-grilled king prawns –
· 20 pieces of the King Prawns from the Prawn stock ingredient list – headed, shelled and de-veined, leaving tails on only
· 1 tablespoon of the sambal paste
· Salt & pepper

For the garnish –
· Dried bean curd (bean curd puffs) x 4 squares
· Basil oil (make in advance)
o Fresh basil – 1 bunch
o 100 ml extra virgin olive oil
· 5 leaves fresh Kaffir leaves
· 2 Limes
· 5 fresh laksa leaves
· Fresh basil leaves
· Fresh chives – about 12 sprigs

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Masterchef 2026. Dish of the week. Soufflé Arnold Bennett. INGREDIENTS:

-500 mL full fat milk.
-250 mL double cream
-1 extra-large (or 2 medium) fillets natural oak-smoked haddock
-3 shallots
-1 stick celery
-1 leek
-3 x bay leaves
-20 black peppercorns
-2 star-anise and 5 cloves
-3 green cardamom pods
-½ nutmeg
-50g plain flour
-150g unsalted butter
-6 eggs
-200g mature Comté cheese
-½ loaf of sourdough bread
-1 tsp sugar#welshfoodie #daneatztheworld #masterchefuk