Prawn Laksa

Serves 4


Ingredients:

500g raw prawns
1.5 litre water
1 tbsp oil
2 cup (500ml) coconut milk
8 ready-made fried fish balls, sliced
500g thin fresh rice noodles
1 Lebanese cucumber, cut into short, thin strips
100g bean sprouts, scraggly ends removed
½ cup (10g) Vietnamese mint leaves

Spice Paste:
4-5 large dried red chillies
1 medium red (Spanish) onion, roughly chopped
5cm piece fresh galangal, roughly chopped
4 stems lemon grass (white part only), sliced
3 red chillies, seeded and roughly chopped
10 candlenuts
2 tsp shrimp paste
2 tsp grated fresh turmeric
2 tbsp oil


Method:

• To make Spice Paste: Soak the chillies in hot water for 20 minutes. Drain the chillies and place them in a food processor with the onion, galangal, lemon grass, fresh chillies, candlenuts, shrimp paste, turmeric and oil. Process, wiping down the sides of the bowl regularly with a spatula, until very finely chopped. 
• Set aside 4 of the prawns, then peel and devein the remainder, reserving the heads and shells. Place all the heads and shells in a large, deep heavy-based pan and cook over medium heat for 10 minutes, shking the pan occasionally. The prawn shells will turn a bright dark orange and become aromatic. Stir in 1 cup (250ml) of the water and, when it has boiled and almost evaporated away, add another cup and bring it to the boil before adding the remaining water. By slowly adding the water in the initial stages, the colour of the stock will be dark and rich and all the flavour from the base of the pan will be incorporated in the stock. Bring the stock to the boil and simmer gently for 30 minutes. Add the 4 reserved whole prawns and cook until they turn pink; remove with a slotted spoon and set aside. Strain the stock and discard all the heads and shells -- there should be about 2-3 cups (500-750ml) of stock. 
• Heat the oil in a wok and cook the Spice Paste over low heat for about 8 minutes, stirring regularly until the mixture is very aromatic. Stir in the prawn stock and coconut milk. Bring to the boil, then lower the heat and leave to simmer for 5 minutes. Add the peeled prawns and fish ball slices and simmer until the prawns have turned pink. 
• Gently separate the noodles using your fingertips, in a separate pan of boiling water, cook the noodles for about 30 seconds -- don't overcook them or they'll fall apart. Drain well and divide the noodles among four deep soup bowls. 
• Reheat the stock and ladle it over the noodles. Garnish with a little of the cucumber, bean sprouts and mint and top each bowl with a cooked prawn. Serve immediately. Arrange the remaining garnishes on a plate so diners can add more of their favourite garnish to the laksa. 

Nutrition per serve:
Protein 25g
Fat 40g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 140mg
2490 kj (595 cal)