Photo: Marco Del Grande MDG
6 dried red chillies, stems cut off
2 tbsp dried shrimp
1 medium brown onion, roughly chopped
1 knob galangal, peeled and chopped
10 macadamia nuts
2 lemongrass stalks, white parts only, finely chopped
5cm knob turmeric, peeled
1 tbsp ground coriander
750g raw prawns
750ml coconut cream
1/3 cup palm sugar
½ cup fish sauce
250g rice vermicelli noodles, soaked in boiling water and drained
1 small cucumber, sliced
1 cup Vietnamese mint leaves
1 lime, cut into quarters
4 big pinches bean sprouts
Soak chilli and shrimp in boiling water for 10 minutes. Strain and puree with onion, galangal, nuts, lemongrass, turmeric, coriander and enough oil to make a smooth paste.
Fry in a little oil until browned and fragrant, about 45 minutes.
Peel prawns. Fry heads and shells in a little oil until they turn red. Add 1.5 litres water and simmer for 45 minutes. Strain prawn stock, discard shells.
Add stock to fried onion mixture and simmer for 30 minutes. Add coconut milk and bring to the boil. Season with palm sugar and fish sauce.
Add peeled prawns and simmer until just cooked through. Check seasoning and divide noodles into bowls. Spoon over prawns and laksa.
Top with cucumber, mint, lime and bean sprouts. Squeeze lime over laksa before eating and add a spoon or two of chilli sambal if you like more heat.
- Main Ingredients - Shellfish
- Cuisine - Malaysian