INGREDIENTS
For the laksa chilli paste
8 candlenuts
100g dried prawns
100g dried chilli
500g shallots, peeled
2 stalks of lemongrass
150ml cooking oil
2 to 3 Tbs sugar
Other ingredients
500g prawns, or more if desired
3 or 4 whole pieces of fishcake, boiled and sliced crosswise
20 quail eggs
Pinch of salt
2 litres of prawn stock, topped up with water if necessary
750ml coconut milk
10 pieces of tau pok (fried tofu puffs), cut into bite-sized
pieces
2 to 3 Tbs light soya sauce, or to taste
1kg thick beehoon
500g bean sprouts
Laksa leaves, julienned, for garnish
Sambal or extra laksa chilli paste,to serve
METHOD
1. Soak the candlenuts in hot water until they soften. In a
separate bowl, do the same for the dried prawns.
2. Meanwhile, boil the dried chillies in a saucepan over
moderate-high heat for about 15 minutes or until they soften. Drain and discard
the chilli seeds. Place the softened chillies into a blender and blend till
smooth. Set aside.
3. Blend the shallots into a fine paste. Set aside.
4. Slice the lemongrass. Use only the bottom 7.5cm of each
stalk.
Discard the rest. Blend till smooth and set aside.
7. Heat the oil in a wok over high heat. Place all the
blended ingredients into the wok and fry for about five to 10 minutes. Add the
sugar, stir thoroughly, then turn down the heat. Fry on low heat for another 20
minutes or until fragrant. Be sure not to burn the chilli paste. Set aside.
8. Wash the prawns. Place them in a saucepan and add enough
water so that they are all submerged. Boil for about 10 to 15 minutes on
moderate heat or until the prawns are cooked and turn pink. Remove the prawns
but set aside the prawn stock for use later. Shell the prawns and set aside.
9. Place the quail's eggs in a saucepan of water, add a
pinch of salt, and boil for about 10 minutes until the eggs are hard-boiled.
Drain, then rinse with cold water. Peel the eggs and set aside.
10. Measure the prawn stock and top it up with water if
necessary to get 2 litres. In a large saucepan, bring this stock to a boil. Add
the laksa paste, coconut milk and tau pok. Add the soya sauce in small amounts,
to taste. Bring to a boil.
11. Blanch the noodles and bean sprouts. Portion the noodles
and bean sprouts into bowls, then top with prawns, fishcake and quail eggs. Add
laksa gravy. Garnish with laksa leaves and additional laksa chilli paste or
sambal if desired.
Serves five.
