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
Mashed Potato Dome with Hot Laksa Lava and Salted Egg Prawn
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$0.0
Potato Dome
Knorr Potato Flakes 2kg
/g
250.0 g
0%
Points
Salt
/g
7.0 g
0%
Water
/ml
900.0 ml
0%
Milk
/ml
400.0 ml
0%
Laksa Paste
Oil
/ml
30.0 ml
0%
Shallot
/g
20.0 g
0%
Red Chilli
/pc
4.0 pc
0%
Dried Chilli
/g
10.0 g
0%
Lemongrass
/pc
2.0 pc
0%
Turmeric
/g
10.0 g
0%
Shrimp Paste
/g
5.0 g
0%
Dried Shrimp
/g
10.0 g
0%
Laksa Lava
Coconut Milk
/ml
250.0 ml
0%
Knorr Chicken Seasoning Powder 1kg
/g
15.0 g
0%
Points
Fish Sauce
/ml
15.0 ml
0%
Knorr Lime Flavoured Powder 400g
/g
2.0 g
0%
Points
Gelatine (sheet)
/pc
8.0 pc
0%
Vegetable Oil, as needed
/ml
0.0 ml
0%
Salted Egg Prawn
Prawns (medium-sized)
/g
150.0 g
0%
Egg White
/pc
1.0 pc
0%
Knorr Chicken Seasoning Powder 1kg
/g
2.5 g
0%
Points
Oil, for frying
/ml
0.0 ml
0%
Corn Oil
/ml
10.0 ml
0%
Unsalted Butter
/g
25.0 g
0%
Knorr Golden Salted Egg Powder 800g
/g
17.0 g
0%
Points
Red Chilli, thinly sliced
/g
5.0 g
0%
Curry Leaves
/g
3.0 g
0%
Rice Flour
/g
50.0 g
0%
Finishing
Parmesan Cheese, grated
/g
50.0 g
0%
/
Potato Dome
-
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
-
Fish Sauce 15.0 ml
-
Gelatine (sheet) 8.0 pc
-
Vegetable Oil, as needed
Salted Egg Prawn
-
Prawns (medium-sized) 150.0 g
-
Egg White 1.0 pc
-
Oil, for frying
-
Corn Oil 10.0 ml
-
Unsalted Butter 25.0 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
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.
