Singapore Katong Laksa

marionskitchen.com

Claudia

PREP TIME: 1 hour
COOK TIME: 1 hour

12 large raw king prawns (about 600g/1 lb 5 oz), peeled and cleaned (reserve shells and heads for stock)

2 tbsp vegetable oil

750ml (3 cups) coconut milk

1 tbsp grated palm sugar

¼ cup fish sauce, or to taste

3 tbsp salt

600g (1 lb 5 oz) dried round rice noodles - laksa or rice vermicelli noodles

18 store-bought fish balls

200g (7 oz beanshoots

150g (5 oz) fried tofu puffs

300g (10.5 oz) blood cockles or clams, cooked, meat picked

finely sliced Vietnamese mint leaves, to serve

subheading: Spice paste:

2 tbsp dried shrimp

16 large dried red chillies

5 to 6 small dried red chillies

2 tsp belacan (Malaysian shrimp paste)

1 tbsp coriander seeds

5 to 6 red Asian shallots, coarsely chopped

1 tbsp chopped galangal

1 tbsp chopped ginger

3 garlic cloves, chopped

3 lemongrass stalks, trimmed, bruised, finely sliced

8 macadamia nuts or candlenuts, coarsely chopped

1 tsp ground turmeric

subheading: Stock:

1½ tbsp vegetable oil

reserved shells and heads from the prawns

subheading: Chilli sambal:

1 cup large dried red chilies

1 tbsp dried shrimp

2 tsp belacan (Malaysian shrimp paste)

5 to 6 fresh long red chillies

3 to 4 Asian red shallots, coarsely chopped

2 garlic cloves, coarsely chopped

2 tsp, firmly packed, shaved palm sugar

60ml (¼ cup) vegetable oil

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