Mantou Pizza with Laksa Prawns & Pandan Mozzarella

Preheat your oven to 200°C (400°F). If using frozen mantou, ensure they are fully thawed. If using fresh mantou, lightly steam them for 5 minutes to soften slightly for a chewier crust.

Prepare the pandan-infused mozzarella: Place the shredded mozzarella in a heatproof bowl. Gently warm the coconut milk in a small saucepan over low heat. Add the bruised pandan leaves to the warm coconut milk, steeping for 10 minutes to infuse the flavor. Remove the pandan leaves and pour the warm, fragrant milk over the mozzarella. Stir gently to combine and let it sit for 5 minutes, allowing the cheese to absorb the pandan essence. The subtle aroma of pandan will fill your kitchen.

In a bowl, marinate the prawns: Combine the laksa paste, fish sauce (if using), sugar, and lime juice. Add the prawns and toss well to coat evenly. The prawns should be a vibrant orange-red color with the fragrant spice of the laksa.

Heat vegetable oil in a pan over medium-high heat. Add the marinated prawns and cook for 2-3 minutes per side, or until they are pink and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary. The prawns should be tender and slightly charred, releasing a rich laksa aroma.

Slice the mantou horizontally to create two halves per bun. These will be your pizza bases.

Place the mantou halves on a baking sheet lined with parchment paper.

Divide the pandan-infused mozzarella evenly among the mantou bases, spreading it to cover the entire surface. The cheese should melt slightly and become stringy as it bakes.

Arrange the cooked laksa prawns on top of the mozzarella cheese.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The mantou base will be toasted to perfection.

Remove from the oven and garnish with fresh coriander leaves. Serve immediately while the pizza is hot and the cheese is gooey. Enjoy the delightful fusion of flavors!