Laksa paste (this will make 3 x 8 servings of Laksa)
6shallots, diced
5cmknob of ginger, diced
8clovesgarlic
3wholered chillis
15wholedried red chillis, softened in warm water
1tbspcumin
1½tspturmeric powder
3tbspcoriander powder
3tbsp chilli powder
1lemongrass stalk, diced (white part only)
1tbspbelacan (fermented shrimp paste)or use Thai Gapi Shrimp paste
60mloil
1knobgalangal (rose ginger), optional
1candlenut or macadamia nut, optional
3tbspoil for frying the paste
Asian style chicken stock
1kgchicken wings
1star anise
5cmknob of ginger, sliced
3wholespring onions, roughly chopped
1smallonion, roughly chopped
2wholegarlic cloves
2litreswater
Laksa broth
shell and heads from 600g king prawns
1tbspoil
500mlwater
Asian style chicken stock (see recipe above)
8tspLaksa paste or as to taste
1tincoconut milk
1 tsp fish sauce
2tsp sugar
salt to taste
Laksa toppings
600gking prawns shelled and deveined (heads and shells are used for the prawn stock)
fried tofu puffs; halved, two per serving
300gbean sprouts(blanched in boiling water for 30 seconds)
200gegg noodles
200grice vermicelli noodles
8soft set boiled egg(7 min in boiling water)
coriander leaves for garnish
2red chillis, sliced at an angle for garnish
Sambal paste
2tbspFoodiechief's Kashmiri chilli paste
2tspoil
½tspbelacan shrimp paste
¼tspsugar
Instructions
Asian style stock
Add the chicken wings, star anise, ginger, spring onions, whole onion and garlic to a large saucepan. Add 2 litres of water and bring to a simmer for 1½hours.
Laksa paste
Combine all the ingredients into a blender. Traditionally, a mortar and pestle is used but I dont have one big enough!
Use Thai Gapi Shrimp paste, if you can't find belacan.
This belacan was a gift from a friend.
Make a smooth paste by blending in a high speed food processor.
Cooking the Laksa paste
Fry the Laksa paste in 3 tbsp oil
Fry on medium heat for approximately 20 minutes. Make sure you keep the paste moving to stop the paste from spitting.
After 20 minutes the paste will be much darker.
After 20 minutes you will hear the paste hissing. This shows the water has evaporated and your paste is nearly done. Cook until the oil separates from the paste.
The paste will make 3 family-size portions of Laksa. We suggest making the paste ahead of time.
Making the Laksa broth
Strain out the asian-style chicken stock and allow to cool.
Peel and devein the king prawns. Fry the prawn shells and heads in a litle oil.
Whilst frying, squeeze down the prawn heads to extract maximum flavour from the prawns.
Add 500ml water and bring up to a simmer.
Allow to simmer for 20 minutes and then take off the heat, allow to steep whilst you work on the sambal paste
Sambal paste
Fry 2 tbsp Kashmiri chilli paste in a little oil.
Add the belacan paste.
After cooking out the rawness, add ½ tsp sugar to balance out the saltiness.
Building the Laksa broth
Add the Asian-style chicken stock into a large saucepan, combine with the strained prawn stock.
Add 1 tsp of the Laksa paste per serving. (Add less, if you want it less spicy).
Add a tin of coconut milk. This recipe will make approximately 8 servings so we used 8tsp of Laksa paste.
Add the fish sauce, sugar and salt to taste.Please taste for salt and spiciness before proceeding.
Bring the Laksa broth to a slow simmer, then cover and continue simmering for 20 minutes.Boil:- rice vermicelli noodles - egg noodles- 7 minutes boiled eggsBlanch the bean sprouts for 30 seconds in boiling water.
Add the halved fried tofu puffs.
The fried tofu puffs act like sponges and absorb the flavoursome broth.
Simmer the fried tofu puffs for 7 minutes, then add in the raw king prawns and cook in the broth for 3 minutes.
Place the boiled rice and egg noodles, along with the blanched bean sprouts into a large serving bowl.
Followed by the Laksa broth, soft boiled eggs, sambal and garnishes.
Chalo kawa!
Taste test.So many deep, complex flavour. Total comfort food.
Any questions
Be honest, how long did this take to prepare?
Can you leave out the tofu puffs?
Where can I get fermented shrimp paste?
You're the first Indian, I've seen hack the smell of belacan!
Please can you make the paste and sell it to us!
How do I adapt the recipe, if I wanted to use chicken?
Did you use skin-on or skin-off wings?
Why chicken wings and not an entire chicken carcass?
Where do you get the time and energy to make all this food?
Keyword Coconut noodles, Kari Laksa, Laksa, Noodle soup