Laksa

Method

Soak dried chillies in hot water for 10 minutes, then drain. Pound the chillies, shallots, garlic, ginger, galangal, lemongrass and candlenuts into a fine paste using a mortar and pestle or food processor. Heat oil in a large pot and fry the paste with turmeric for 3-4 minutes until fragrant. Pour in the coconut milk and fish stock, bringing to a gentle simmer, then add fish sauce and palm sugar to taste. Add the prawns and cubed tofu, cooking for 4-5 minutes until prawns are pink. Blanch the fresh rice noodles briefly in boiling water, then divide among serving bowls. Ladle the laksa broth with prawns and tofu over the noodles. Top each bowl with bean sprouts, spring onions, coriander, halved hard-boiled egg, and a squeeze of lime juice, serving sambal oelek on the side.