Malaysian Curry Laksa (Laksa Lemak)

Ingredients

Prawn Stock

• 600 grams whole raw prawns (unpeeled)
• 3 tablespoons vegetable oil
• 8 cups chicken stock
• 2 bone-in chicken thigh pieces

Laksa Paste

• 8 dried red chillies (large)
• 1 tablespoon dried shrimp
• 1 tablespoon chopped fresh galangal
• 1 tablespoon chopped ginger
• 1 lemongrass stalk (pale part bruised, finely chopped)
• 4 Asian red shallots (roughly chopped)
• 5 garlic cloves (roughly chopped)
• 3 coriander (cilantro) roots (roughly chopped)
• 5 candlenuts (or macadamia nuts)
• 1 teaspoon coriander seeds
• ½ teaspoon turmeric
• 1 ½ teaspoons shrimp paste
• Sea salt

Broth & Finish

• 2 tablespoons vegetable oil
• 400 ml can coconut cream
• 12 fried tofu puffs (halved)
• 4 tablespoons fish sauce (plus extra to taste)
• 1 teaspoon caster sugar

To Serve

• 200 grams dried rice vermicelli noodles
• Sambal oelek
• Lime wedges
• Finely chopped coriander (cilantro)
• Bean sprouts

Method

Stage 1 - Roast the Prawn Shells

1. Peel the prawns, reserving the heads and shells. Set the prawn meat aside in the fridge for later.
2. Heat the 3 tablespoons of vegetable oil in a large saucepan over high heat.
3. Add the prawn heads and shells and cook for 10 minutes, until the shells are deep red.
4. Squash the shells and heads with the back of a wooden spoon to release their flavour into the oil.

Stage 2 - Build the Prawn Stock

1. Pour in the chicken stock and add the bone-in chicken thigh pieces.
2. Bring to a simmer, then reduce the heat to medium-low and cook for 30 minutes.
3. Skim the foam from the surface as it simmers, taking care to leave the red oil behind.
4. Strain the stock through a fine sieve and discard the solids.

Stage 3 - Pound the Laksa Paste

1. Soak the dried chillies and dried shrimp in hot water for 10 to 15 minutes, until softened.
2. Lift the chillies and shrimp out of the water; reserve the soaking liquid.
3. Roughly chop the chillies and place them in a food processor with the soaked shrimp.
4. Add the galangal, ginger, lemongrass, shallots, garlic, coriander roots, candlenuts, coriander seeds, turmeric, shrimp paste and a generous pinch of salt.
5. Blend to a smooth paste, adding a tablespoon of the chilli soaking liquid at a time if needed to keep it moving.

Stage 4 - Build the Broth

1. Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat.
2. Add half the laksa paste and cook, stirring, for about 2 minutes until fragrant. Reserve the remaining paste for another batch.
3. Stir in the coconut cream and combine.
4. Pour in the prawn stock and add the fish sauce, sugar and a pinch of salt.
5. Reduce the heat to low and simmer gently for 15 minutes.
6. Stir in the tofu puffs and cook for 10 minutes.
7. Add the reserved prawns and simmer until just cooked through, about 2 minutes.
8. Taste and adjust with extra fish sauce.

Stage 5 - Cook the Noodles

1. Bring a saucepan of water to the boil.
2. Cook the rice vermicelli until softened but still slightly firm in the centre.
3. Drain and divide between serving bowls.

Stage 6 - Serve

1. Ladle the hot laksa over the noodles.
2. Top each bowl with a spoonful of sambal oelek, a wedge of lime, a scatter of coriander and a small handful of bean sprouts.