Malaysian-Style Laksa from Scratch

Step 1: Prepare Prawn Stock

Peel 1 kg of prawns, reserving the shells and heads for stock. Place the prawn shells and heads in a pot with 2 liters of water. Bring to a boil and simmer for 15-20 minutes to create a flavorful prawn stock. Strain the stock and set aside.

Step 2: Make Prawn Oil

In a separate small pot or pan, heat 1/4 cup of cooking oil. Add a handful of prawn shells (from the reserved shells), a quarter of a roughly chopped onion, and a dash of tomato paste. Fry until the shells are crispy and the oil is fragrant and reddish, about 5 minutes. Strain the oil and set aside.

Step 3: Prepare Laksa Paste Ingredients

Peel and chop 50g ginger, 30g fresh turmeric, 30g galangal, 2-3 stalks of lemongrass, 1 medium onion, 4-5 garlic cloves. Deseed and chop 2-3 fresh red chilies. Soak 10-15 dried red chilies in hot water until soft, then squeeze dry. Soak 1/4 cup of dried shrimp in hot water until soft, then squeeze dry. Gather 10-12 candlenuts, 1 tbsp ground coriander seed, and 1 small block of belacan (shrimp paste).

Step 4: Blend the Laksa Paste

Combine all the prepared laksa paste ingredients (ginger, turmeric, dried chilies, galangal, lemongrass, fresh chilies, onion, candlenuts, ground coriander seed, belacan, garlic, dried shrimp) in a blender. Blend until a smooth paste forms. Add a little of the shrimp steeping liquid if needed to help the blades process the ingredients.

Step 5: Cook the Laksa Paste (Rempah)

In a large pot, heat 2-3 tablespoons of cooking oil. Add the blended laksa paste and fry it over medium heat for 10-15 minutes, stirring constantly. This process, known as 'rempah', is crucial for developing the deep flavors and aromas of the paste. Continue frying until the paste darkens slightly and the oil separates.

Step 6: Simmer the Soup Base

Pour the strained prawn stock into the pot with the fried laksa paste. Bring to a simmer. Add 1 can (400ml) of coconut milk and stir well. Season the soup with sugar and salt to taste, balancing the sweet, salty, and spicy flavors. Add the halved fried tofu puffs to the simmering soup and let them heat through and absorb the flavors.

Step 7: Prepare Noodles and Fillings

In separate pots of boiling water, blanch the Hokkien noodles until tender, then drain. Blanch the rice vermicelli noodles until tender, then drain. Blanch the bean sprouts for a few seconds until slightly softened, then drain. Slice the fried fish cakes and blanch them in the same water as the bean sprouts, then drain. Devein and butterfly the remaining prawns.

Step 8: Prepare Garnishes

Hard-boil 2-4 eggs, peel, and cut in half. Chop a small bunch of fresh coriander. Finely shred a small bunch of laksa leaves (Vietnamese mint). Prepare 1-2 tablespoons of sambal for serving.

Step 9: Assemble and Serve

To assemble, place a portion of Hokkien noodles and rice vermicelli into a serving bowl. Add a handful of blanched bean sprouts, sliced fish cakes, and the deveined prawns (which should be heated in the hot laksa soup just before serving). Ladle the hot laksa soup over the noodles and fillings, ensuring some tofu puffs are included. Garnish with hard-boiled egg halves, chopped coriander, shredded laksa leaves, a spoonful of sambal, and a drizzle of the prepared prawn oil.

• Always buy prawns with shells on to make flavorful stock.

• If you don't have candlenuts, macadamia nuts can be used as a substitute for thickening the soup.

• Frying the laksa paste (rempah) for a long time (10-15 minutes) is crucial to deepen and develop its flavors.

• Laksa leaves (Vietnamese mint) are a defining flavor of laksa, so don't omit them.

• For the stock, you can start with chicken stock and then add prawn heads for extra flavor, creating a chicken and prawn laksa.