Ingredients
8king prawnsde-shelled
1tbsppalm sugar
1tbspfish sauce
1¼cupscoconut milk
¼lbtofu puffstau pok, halved
2tbspcooking oil
8king prawnshead and shells
5cupswater
2cupschicken stock
2tbspcooking oil
15chilliesdried
2redchillies
3tbspdried shrimpsoaked
1tbspshrimp paste
8clovesgarlic
1shallot
1ginger
1blue gingergalangal, about 1-in
2root turmeric
¼cupcandle nuts
1stalklemongrass
2cupsvermicelli rice noodlecooked
1cupbean sproutblanched
1fish cakesliced, heated
8cockles
1bunchlaksa leaves
2tbspchilli paste
Preparation
Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
Add cooking oil to a large saucepan on medium-high heat.
Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
Remove prawn shells then strain the broth into a bowl through a sieve.
In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant.
Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake.
Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
Enjoy!
