These Prawn Laska shots are the perfect fragrant and spicy canapé for entertaining this festive season. Many thanks to AGA Demonstrator Penny Zako for this fabulous recipe.
6 shell on prawns
35g Laksa paste
1 garlic clove – crushed
1 lime leaf – shredded
½ spring onion – finely chopped
90ml coconut milk
Squeeze of lime
1 tsp. fish sauce
- Heat the sauce pot on the simmering side of the Rayburn hotplate and add a little groundnut oil. Once warm slide the sauce pot across the Rayburn hotplate to the boiling side and add the shell on prawns, Laksa paste, garlic, lime leaf, turmeric and spring onion.
- Cook for a few minutes to release the flavours then add the coconut milk, water, lime and fish sauce. Slide the sauce pot back to the simmering side of the Rayburn hotplate and simmer for around 10 minutes, until thickened.
- Once simmered, strain the sauce into a jug discarding the solids.
- Pour into shot glasses and serve warm; garnished with a coriander leaf, angel hair chilli and prawn.
Rayburn Tip: Place the coconut milk on the side of the Rayburn on the enamel to heat through before adding to the sauce.