MasterChef UK ™
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Laksa, Sea Bass & Prawn Balls
Take on a Malaysian laksa noodle soup: pan-seared sea bass topped with crispy kaffir lime leaves and chili oil on rice noodles with deep-fried tofu puffs and battered prawn balls in a coconut, coriander, galangal and lemongrass laksa.
Anisha: "Laksa is a Malaysian-Singaporean noodle soup flavoured with coconut, an array of different spices. So today I'm going to be making a laksa with shrimp balls, pan-seared sea bass, tofu puffs, some rice stick noodles. I want it to be a flavour bomb in your mouth."
Anisha: "First time I had it was when I was working away, and it reminded me of home, because as a Bangladeshi person, we have a lot of dried shrimp in our food. That was the first time I tasted something and thought, this tastes like home and it smells like home."
William Sitwell: "The noodles have become a kind of big solid mass. If you run out of concrete, you could use these to build the walls of your nuclear reactor. However, the laksa is so gorgeous. It's warm, has a building spice and heat to it, and I just wish I had a bowl filled with it. You just give me a sauce."
Grace: "The noodles, they've actually ended up being under. They are really chewy. But I love your tofu puffs. And thank you for making chili oil. It's given another pleasant hit on top of the chili that is in the laksa. Your fish is just cooked."
Anna: "The lime leaves on top of the fish are very nice, but the prawn balls don't do it for me. They're just a little bit stodgy. You gave yourself a huge amount of work to do here." Anisha was eliminated.
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