Katong laksa

Method 7 steps

1. 1

   Peel the prawns, fry the shells and simmer them in a litre of water for twenty minutes, then strain.

2. 2

   Soak the dried chillies and dried shrimp in boiling water for twenty minutes.

3. 3

   Blend the chillies, shallot, garlic, lemongrass, galangal, turmeric, candlenuts and belacan into a paste.

4. 4

   Fry the paste in oil for twenty minutes over medium heat, until the oil breaks out at the edges.

5. 5

   Add the prawn broth and the laksa leaf and cook fifteen minutes.

6. 6

   Add the coconut milk, season and warm it five minutes without letting it boil.

7. 7

   Cut the cooked noodles into short lengths, divide them between bowls with the prawns and sprouts and ladle over the broth.