Mashed Potato Dome with Hot Laksa Lava and Salted Egg Prawn

Name: Mashed Potato Dome with Hot Laksa Lava and Salted Egg Prawn
Yield: 1
Ingredients: 250.0g Knorr Potato Flakes 2kg; 7.0g Salt; 900.0ml Water; 400.0ml Milk; 30.0ml Oil; 20.0g Shallot; 4.0pc Red Chilli; 10.0g Dried Chilli; 2.0pc Lemongrass; 10.0g Turmeric; 5.0g Shrimp Paste; 10.0g Dried Shrimp; 250.0ml Coconut Milk; 15.0g Knorr Chicken Seasoning Powder 1kg; 15.0ml Fish Sauce; 2.0g Knorr Lime Flavoured Powder 400g; 8.0pc Gelatine (sheet); 0.0ml Vegetable Oil, as needed; 150.0g Prawns (medium-sized); 1.0pc Egg White; 2.5g Knorr Chicken Seasoning Powder 1kg; 0.0ml Oil, for frying; 10.0ml Corn Oil; 25.0g Unsalted Butter; 17.0g Knorr Golden Salted Egg Powder 800g; 5.0g Red Chilli, thinly sliced; 3.0g Curry Leaves; 50.0g Rice Flour; 50.0g Parmesan Cheese, grated

Mashed Potato Dome with Hot Laksa Lava and Salted Egg Prawn – - Recipe

The gooey surprise you get when you cut into the mashed potato is a creative take on a Singapore dish that is both picture-perfect and delicious to boot! Impress guests with this dish, and you’ll be sure to have a following.

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Potato Dome

Knorr Potato Flakes 2kg 250.0 g
Salt 7.0 g
Water 900.0 ml
Milk 400.0 ml

Laksa Paste

Oil 30.0 ml
Shallot 20.0 g
Red Chilli 4.0 pc
Dried Chilli 10.0 g
Lemongrass 2.0 pc
Turmeric 10.0 g
Shrimp Paste 5.0 g
Dried Shrimp 10.0 g

Laksa Lava

Coconut Milk 250.0 ml
Knorr Chicken Seasoning Powder 1kg 15.0 g
Fish Sauce 15.0 ml
Knorr Lime Flavoured Powder 400g 2.0 g
Gelatine (sheet) 8.0 pc
Vegetable Oil, as needed

Salted Egg Prawn

Prawns (medium-sized) 150.0 g
Egg White 1.0 pc
Knorr Chicken Seasoning Powder 1kg 2.5 g
Oil, for frying
Corn Oil 10.0 ml
Unsalted Butter 25.0 g
Knorr Golden Salted Egg Powder 800g 17.0 g
Red Chilli, thinly sliced 5.0 g
Curry Leaves 3.0 g
Rice Flour 50.0 g

Finishing

Parmesan Cheese, grated 50.0 g

Asian

Southeast Asian

Fish/Seafood

Main course

Starter

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Preparation

Potato Dome
- Heat water and salt until boiling, then add milk and Knorr Potato Flakes.
- Mix well then set aside.
Laksa Paste
- Add all the ingredients into the food processor. Blend until it becomes a paste.
Laksa Lava
- Heat vegetable oil in a large wok or heavy pan over medium. Add laksa paste and stir until fragrant.
- Lower the heat, then let it cook for about 3–4 minutes more.
- Add the coconut milk and bring to the boil. Lower the heat and let it simmer for around 10 minutes to infuse the flavours.
- Add the chicken stock* and let it simmer for 10 minutes. Add fish sauce and Knorr Lime Flavoured Powder^ to taste.
- Soak the gelatine with cold water, then add to the laksa soup. Mix well, then let it cool before storing it in the freezer to let it set.
- Spoon the mashed potato into a mold, then fill the centre with the laksa that was previously set. Cover the laksa with the mashed potato.
*Knorr Chicken Seasoning Powder, mixed in 250 ml of water. ^Knorr Lime Flavoured Powder, diluted in water.
Salted Egg Prawn
- Season the prawn with Knorr Chicken Seasoning Powder, then add egg white.
- Coat the prawn with rice flour, then deep fry until crisp and golden brown. Place the cooked prawn on paper towels until it’s time to assemble the dish.
- Heat the oil in a small wok and add the butter. Stir until melted. Add the curry leaves and the red chilies, then add the Knorr Golden Salted Egg Powder.
- Add the prawns, gently tossing it with the sauce.
Finishing
- Remove the mashed potato from the mold, then put in the serving bowl.
- Sprinkle with parmesan cheese, and then bake it at 180°C for about 5 minutes.
- Arrange the potato dome with salted egg prawn on the side, then garnish.