Name: King prawn Nyonya curry laksa
Total time: 1 h 20 min
Ingredients: 80g of vegetable oil; 300g of onion, peeled and roughly chopped; 1 knob of ginger, approx. 7.5cm in length, peeled and roughly chopped; 8 garlic cloves, peeled; 3 red chillies, stalks removed, roughly chopped; 15 dried chillies, soaked in hot water for 30 minutes before using; 1 1/2 tbsp of ground cumin; 1 1/2 tbsp of ground turmeric; 3 tbsp of ground coriander; 3 tbsp of chilli powder; 50g of shrimp paste, (the Malaysian/Indonesian blocks of shrimp paste are best, otherwise use Thai gapi shrimp paste); 2l water; 1 chicken carcass; 1 star anise; 1 knob of ginger, 5cm long, peeled and roughly sliced; 3 spring onions; 1 small onion, quartered; 2 garlic cloves; 1.5l chicken stock, preferably homemade (see above); 800g of coconut milk; 90g of palm sugar, or dark brown sugar; 2 tbsp of salt, or less to taste; 3 tbsp of tamarind paste; 50g of hot mint, also known as laksa leaves, or coriander; 2 lemongrass stalks, pounded with a pestle to release the juices; 24 king prawns, raw, shelled, deveined and cooked in boiling water for 2 minutes; 12 deep-fried tofu puffs, halved; 120g of green beans, cut into 5cm pieces; 120g of beansprouts; 400g of fresh egg noodles

King prawn Nyonya curry laksa

by Mandy Yin

Ingredients

Oils & Vinegars

80g of vegetable oil

Fruit & Vegetables

Spices & Dried Herbs

1 knob of ginger, approx. 7.5cm in length, peeled and roughly chopped
15 dried chillies, soaked in hot water for 30 minutes before using
1 1/2 tbsp of ground cumin
1 1/2 tbsp of ground turmeric
3 tbsp of ground coriander
1 star anise
1 knob of ginger, 5cm long, peeled and roughly sliced

Cooking Sauces

50g of shrimp paste, (the Malaysian/Indonesian blocks of shrimp paste are best, otherwise use Thai gapi shrimp paste)

Beverages

2l water

Fresh Meat

1 chicken carcass

Store Cupboard

1.5l chicken stock, preferably homemade (see above)
800g of coconut milk
90g of palm sugar, or dark brown sugar
2 tbsp of salt, or less to taste
3 medium eggs, simmered in water for 6 minutes 25 seconds then cooled in ice water, peeled and halved

Speciality Ingredients

3 tbsp of tamarind paste
12 deep-fried tofu puffs, halved

Salad & Fresh Herbs

50g of hot mint, also known as laksa leaves, or coriander
2 lemongrass stalks, pounded with a pestle to release the juices
120g of beansprouts
50g of hot mint, also known as laksa leaves, or coriander, finely sliced

Fish & Shellfish

24 king prawns, raw, shelled, deveined and cooked in boiling water for 2 minutes

Cereals, Grains & Pasta

400g of fresh egg noodles