Authentic Prawn Laksa

Peel the prawns, reserving about one-third for the prawn oil and two-thirds for the stock. Add the reserved prawn heads and shells (two-thirds) to a pot with 2.5L of water. Simmer for about 20 minutes. Let stand for at least 10 minutes, then strain through a fine-mesh sieve, discarding the shells and reserving the stock.

Devein and butterfly the prawns and refrigerate until needed.

In a saucepan, heat about 1/2 cup of vegetable oil over medium heat. Add the remaining prawn heads and shells (one-third) and fry until very fragrant. Add a pinch of salt and cook on low heat for about 10 minutes. If desired for a more vibrant red color, add 1 tbsp of tomato paste. Strain to remove the heads and shells, reserving the prawn oil.

Soak the dried chillies for the laksa paste in hot water for around 20 minutes until softened. Drain, reserving a little steeping liquid.

In a blender, combine the soaked dried chillies, large red chillies, belacan, shallots, garlic cloves, ginger, galangal, turmeric, lemongrass, ground coriander, and candlenuts. Blend into a smooth paste, adding a little of the reserved dried shrimp steeping liquid if needed to help the blades catch.

Soak the dried chillies for the sambal in hot water until softened.

In a blender, combine the soaked dried chillies, large red chillies, eschallots, and belacan. Blend into a paste.

Heat peanut oil in a small saucepan over medium heat. Add the blended sambal paste and fry for about 10 minutes, stirring frequently, until very fragrant. Stir in a pinch of sugar and set aside.

Heat 4 tablespoons of vegetable oil (or use some of the reserved prawn oil) in a large pot over medium heat. Add half of the blended laksa paste (refrigerate or freeze the rest for another time) and fry for 10-20 minutes, stirring frequently, until the oil separates from the paste.

Add the reserved prawn stock to the pot and bring to a simmer. Stir in the salt, sugar, and fish sauce. Pour in the coconut milk and simmer for about 20 minutes.

Add the halved fried tofu puffs to the soup and simmer for a further 10 minutes.

Simmer the prepared prawns in the soup for 3 minutes, or until just cooked. Remove the prawns from the soup and set aside.

Taste the soup and adjust the seasoning as required.

Bring a large pot of water to a boil and cook the fresh Hokkien noodles according to packet directions.

Boil the fried fish cakes for about 2 minutes, or until puffed. Drain.

Blanch the bean sprouts in boiling water for 30 seconds. Drain.

Boil the eggs for 7 minutes. Refresh in iced water, then peel and halve them.

Warm individual noodle bowls. Add a portion of Hokkien noodles, vermicelli noodles, bean sprouts, fried fish cakes, halved eggs, and the cooked prawns to each bowl.

Ladle the hot laksa soup over the ingredients in each bowl. Garnish generously with shredded Vietnamese mint, shredded Lebanese cucumber, and a large spoonful of the chilli sambal.

Serve immediately.