Laksa Lemak

Laksa with prawns and tofu. The original meaning of the word laksa is fine rice noodles or rice vermicelli, but nowadays a laksa is a spicy soup made with coconut milk and whatever noodles you fancy, plus chicken, fish, prawns, scallops and so on. Lemak literally means “fat”, but it should be understood here as rich, lavish and delicious. This will make a substantial one-bowl meal; a smaller bowl could provide a starter for 8.

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Ingredients

1 block Chinese tofu, about 14–16 oz (400–450 g)		1–2 large red chillies, chopped
2–3 tbsp groundnut oil		2 shallots, chopped
16 raw king prawns, heads removed, peeled and deveined		1 garlic clove, chopped
1 tsp salt		2 candlenuts, chopped, or 1 tbsp ground almonds
2 pints (1.2 litres) chicken or vegetable stock		1 tsp chopped fresh root ginger
10 fl oz (300 ml) thick coconut milk		1 tsp chopped galangal
8–12 oz (225–350 g) rice vermicelli, soaked in hot water in a covered bowl for 5 minutes, then drained		1 tsp ground coriander
4–6 oz (115–175 g) beansprouts		1 tsp sea salt
2 hard-boiled eggs, quartered		2 tbsp tamarind water

directions

Total:

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1
First make the paste by blending the ingredients together until smooth. Transfer to a small pan and cook on a moderate heat for 4 minutes, stirring. Remove from the heat and set aside.
2
Cut the tofu into quarters, then cut each quarter into quarters again (handle these carefully, as they break easily). Heat the oil in a non-stick frying pan and fry the tofu pieces, turning them over several times, until they are just slightly coloured. Drain on kitchen paper and set aside.
3
Rub the prawns with the salt and set aside. Bring the stock to the boil in a large saucepan. Stir in the paste and boil for 2 minutes. Add the prawns and cook for 2 minutes, then remove them with a slotted spoon and keep them aside in a bowl.
4
Pour the coconut milk into the stock and bring back to the boil. Simmer for 4–5 minutes while you distribute the noodles, prawns and tofu pieces equally among the bowls. Then distribute the beansprouts and quartered hard-boiled eggs, putting these on top of the prawns and tofu.
5
Adjust the seasoning of the soup, and bring it to a rolling boil, then ladle the boiling soup into the bowls. Garnish with the spring onions, parsley and crisp-fried shallots. Serve immediately.

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Laksa Lemak

Ingredients

directions