Laksa

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.

5. Drain the candlenuts and blend into a paste. Set aside.

6. Drain the dried prawns and blend into a paste. 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.