MALAYSIAN CURRY LAKSA

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1. makitchen9 November 13, 2021

   Aromatic, spicy, coconutty, and hits of seafood throughout each bite. SO GOOD. Curry laksa isn’t as intimidating to make as it may seem!

   Here is the [step-by-step recipe tutorial](https://youtu.be/1UCerWKrYN4)!
   Ingredients – 4 Servings

   * 1 lb Raw, Unpeeled Large Prawns
   * 2 TBSP Neutral Oil
   * 1/4 Cup Dried Shrimp (soaked for 15 min)
   * 1 TSP Salt
   * 1 TSP Sugar
   * 1 TSP Fish Sauce
   * 1 Can Coconut Milk (~450ml)
   * 125 g Fried Tofu Puffs (halved)
   * 1 lb Fresh Hokkien Noodles
   * 100 g Vermicelli Noodles
   * 100 g Fried Fish Cakes (sliced)
   * 150 g Bean Sprouts
   * 4 Eggs (soft-boiled)
   * 1/2 Cup Loosely Packed Laksa Leaves (Rau Rum)

   Prawn Oil

   * 1/3 of the reserved prawn heads and shells
   * ~1/4 Cup Natural Oil
   * Pinch of Salt

   Prawn Stock

   * 2/3 of the reserved prawn heads and shells
   * 5 Cups Chicken Stock

   Laksa paste (makes double)

   * 8 Dried Chillies (De-seeded and soaked in hot water for around 20 min)
   * 2 Large Red Chillies (De-seeded)
   * 1/2 TBSP Belacan (shrimp paste)
   * 1/2 Large Yellow Onion (roughly chopped)
   * 6 Garlic Cloves
   * 1″ Fresh Ginger (peeled)
   * 1″ Fresh Galangal (peeled)
   * 1″ Fresh Turmeric (peeled)
   * 2 Lemongrass (white part only)
   * 1 TBSP Ground Coriander
   * 3 Macadamia Nuts

   Belacan Sambal

   * 3 Dried Chillies (soaked for 15 min)
   * 1 Large Red Chilli (de-seed to control spice level)
   * 1 Shallot, or 1/4 Small Onion (roughly chopped)
   * 1/2 TSP Belacan (shrimp paste)
   * 1/4 Cup Neutral Oil
   * Pinch of Sugar

   Instructions

   1. Peel the prawns (tails & guts too).
   2. Sauté 2/3 of the shells & heads with 1 TBSP oil until fragrant.
   3. Add 5 cups of chicken stock and simmer for 20 minutes.
   4. Strain and reserve the stock.
   5. Heat up a small saucepan over medium heat and add ~2 TBSP of oil.
   6. Sauté remaining 1/3 of heads and shells for 20 seconds and add remaining oil. Sauté until very fragrant. ~ 5-10 min.
   7. Strain and set the oil aside.
   8. Belacan sambal. Blend all the chillies together with the shallot and belacan.
   9. Heat a small saucepan over medium heat and fry the paste in the peanut oil for about
   10. 10 minutes, or until very fragrant, stirring frequently.
   11. Stir in the sugar and set aside for serving.
   12. Blend all the laksa paste ingredients into a smooth paste.
   13. Add 1-2 TBSP of the dried shrimp soaking liquid to bind the paste.
   14. Heat up 2 TBSP of oil in a large pot and sauté half of the laksa paste for about 10-20 minutes until the oil separates.
   15. Freeze the remaining half of the laksa paste for another batch!
   16. Add the prawn stock and stir in salt, sugar, fish sauce, and coconut milk.
   17. Simmer for 20 minutes.
   18. Add tofu puffs and simmer for 5 more minutes.
   19. Taste and adjust seasoning to your liking.
   20. While the soup is simmering, prepare the noodles, blanch bean sprouts and fish cakes for 1 minute, and boil shrimp for 3 minutes.
   21. Soft-boil 4 eggs. Bring a pot of water to a boil, gently ladle in eggs, cover, turn off the heat, and let it sit for 6.5 minutes.
   22. Cool in a pot of ice water.
   23. Assemble a bowl with (warm) half vermicelli and half hokkien noodles, fish cakes, shrimp, bean sprouts, tofu puffs, soup, shrimp oil, belacan sambal, and laksa leaves.

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