Katong Laksa

Ingredients

• 200 g Rice Vermicelli
• 200 g Prawns
• 120 g Fish Cake
• 100 g Fried Tofu Puffs
• 100 g Bean Sprouts
• 8 g Laksa Leaves
• 120 g Shallots
• 5 pcs Garlic
• 1 pcs Lemongrass
• 20 g Galangal
• 20 g Dried Red Chilies
• 4 pcs Candlenuts
• 1 tsp Belacan
• 25 g Dried Shrimp
• 1 tsp Turmeric Powder
• 4 tbsp Neutral Oil
• 400 ml Coconut Milk
• 500 ml Chicken Stock
• 1.75 tsp Kosher Salt
• 0.5 tsp White Pepper
• 1 pcs Lime

Method

1. Put {dried_red_chilies} in a heatproof bowl, cover with hot water, and soak until softened and pliable for blending.
2. Drain {dried_red_chilies}, then blend with {shallots}, {garlic}, {lemongrass}, {galangal}, {candlenuts}, {belacan}, {dried_shrimp}, {turmeric_powder} and a splash of water to a smooth paste so it fries evenly and does not taste coarse.
3. Pat {prawns} dry so they stay springy, slice {fish_cake}, halve {fried_tofu_puffs} if large, trim {bean_sprouts}, and finely slice {laksa_leaves}. Cut {rice_vermicelli} into short lengths for spoon eating.
4. Heat {neutral_oil} in a medium pot over medium heat, add the rempah paste, season with {kosher_salt}, and fry slowly, stirring often, until the oil splits red and the paste smells nutty and deeply aromatic.
5. Pour in {coconut_milk} and {chicken_stock} over medium-low heat, add {white_pepper} and more {kosher_salt}, then simmer gently until the broth turns glossy, orange and full-bodied. Keep it below a hard boil so the coconut stays smooth.
6. Cook {rice_vermicelli} in a saucepan of gently boiling water until tender but still springy, then drain well so the broth stays rich rather than watery.
7. Slide {prawns}, {fish_cake}, {fried_tofu_puffs} and {bean_sprouts} into the simmering broth, season again with {kosher_salt}, and cook over medium-low heat until {prawns} are just opaque and the tofu has soaked up the laksa gravy.
8. Add {laksa_leaves} to the broth for a brief bloom, then divide {rice_vermicelli} between warm bowls and ladle over the broth and toppings. Squeeze {lime} over each bowl just before serving for a bright finish.