Dry Tuna Laksa PastaKaren Chan
- 185g Safcol Tuna in Springwater, drained
- 2 anchovy filets in olive oil
- 100g angel hair pasta
- ¼ cup coconut milk
- Wedge of lime
- 2tbs oil
- 4 kaffir lime leaves, finely sliced
- 1 shallot
- 2 cloves garlic
- 2 slices ginger
- 1 stalk lemongrass, whites only, finely sliced or 1 tbs minced lemongrass
- ¼ tsp turmeric powder
- 1 large red chili or 1tsp mild chili powder
- On 2 cooking burners, use 1 to heat a frying pan on medium heat, and the other to bring a pot of water to boil (for pasta).
- In a mortar and pestle, pound all ingredients for spice mix to form a paste.
- Into a hot pan, add anchovy filet and break it up before adding oil and then spice mix. Stir-fry until fragrant, about 3-5 minutes. Add tuna and half the kaffir lime leaves.
- While the spice paste is frying, boil pasta until al-dente and then drain.
- Add the pasta into the pan with the tuna and paste, and pour in coconut milk. Stir to coat pasta with the laksa sauce.
- Season with salt and then pour onto a serving plate. Garnish with remaining kaffir lime leaves and serve with a wedge of lime.
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