Mashed Potato Dome with Hot Laksa Lava and Salted Egg Prawn
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.
Ingredients
Potato Dome
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Salt 7 g
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Water 900 ml
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Milk 400 ml
Laksa Paste
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Oil 30 ml
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Shallot 20 g
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Red Chilli 4 pc
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Dried Chilli 10 g
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Lemongrass 2 pc
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Turmeric 10 g
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Shrimp Paste 5 g
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Dried Shrimp 10 g
Laksa Lava
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Coconut Milk 250 ml
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Fish Sauce 15 ml
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Gelatine (sheet) 8 pc
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Vegetable Oil, as needed
Salted Egg Prawn
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Prawns (medium-sized) 150 g
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Egg White 1 pc
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Oil, for frying
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Corn Oil 10 ml
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Unsalted Butter 25 g
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Red Chilli, thinly sliced 5 g
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Curry Leaves 3 g
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Rice Flour 50 g
Finishing
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Parmesan Cheese, grated 50 g
Preparation
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Potato Dome
- Heat water and salt until boiling, then add milk and Knorr Potato Flakes.
- Mix well then set aside.
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Laksa Paste
- Add all the ingredients into the food processor. Blend until it becomes a paste.
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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.
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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.
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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.
