Singapore laksa

Ingredients

• 10 oz shell on shrimp (prawns, raw (will use again below))
• 4 cups water
• 10 dried red chilis (or more to taste, can also add some fresh red chili)
• 1/2 cup shallots (diced, approx 4)
• 1 tbsp galangal (chopped volume)
• 1 tbsp ginger (chopped volume)
• 3 cloves garlic (or less if larger)
• 1 stalk lemongrass (or more if thin/smaller)
• 3 tbsp candlenuts (or use macadamia and/or cashews)
• 1 tsp turmeric powder (or use fresh turmeric root and use roughly double)
• 2 tbsp dried shrimp
• 1 tsp ground coriander
• 1 tbsp belacan (fermented shrimp paste)
• 1/2 tbsp neutral oil (eg vegetable, canola, approximately)
• 2 cups coconut milk
• 2 tbsp fish sauce
• 2 tsp sugar
• 1/2 lb rice noodles (dried weight (laksa noodles if available))
• 1/2 cup beansprouts (approximately, or a little more - a small handful per bowl)
• 6 tofu puffs (approximately)
• a few sprigs of Vietnamese mint or mint, plus sambal (if available/to taste)

Instructions

1. 1

   --- To make the stock ---

2. 2

   Remove the shells and heads from the shrimp and place them in a pot. Devein the shrimp and refrigerate until needed later. Add the water to the pot with the shrimp shells, cover and bring to a simmer. Reduce heat and simmer around 20 minutes to make a flavorful broth. Strain to remove solids and set aside. As the broth is cooking, prepare the spice paste.

3. 3

   --- To make spice paste ---

4. 4

   Soak the dried chilis in some boiling hot water as you prepare the other ingredients. Peel and chop the shallot, galangal, ginger and garlic. Remove the outer layer of lemongrass and finely chop. Place all the spice paste ingredients (chilis, shallot, galangal, ginger, garlic, lemongrass, nuts, turmeric, coriander and belecan) in a blender and blend until smooth. You may need to scrape down sides and re-blend a few times, as needed.

5. 5

   Both the broth and paste can be made ahead of time and refrigerated until needed.

6. 6

   --- To make rest of dish ---

7. 7

   Warm the oil in a large pot/pan and add the spice paste. Cook for a minute or two to bring out the aromas in the paste then add the shrimp stock and coconut milk, fish sauce and sugar. Stir to mix everything well. Bring to a simmer then reduce the heat, cover and cook around 10 minutes to let the flavors mingle. You can also make the broth ahead and store it in the fridge then re-heat as needed.

8. 8

   While the broth is cooking, cook the rice noodles according to packet instructions and drain. During the last minute of the noodles cooking, add the shrimp to cook in the boiling water and remove once cooked and no longer opaque.

9. 9

   Prepare garnishes by frying the tofu puffs until crisp then cutting into chunks, roughly quarters. Remove herbs from any thicker stems and have them and beansprouts ready.

10. 10

    Add some noodles to the bottom of each bowl. Stir the broth mixture in case spice paste has settled to bottom and then ladle over the noodles. Add garnishes on top - the cooked shrimp, tofu puffs, beansprouts and herbs, then serve.