Curry Laksa, Prawns, Yi O rice

by Barry Quek,
Whey, Hong Kong

Rempah Paste:

Red chilli 500grams
Lemongrass 5 sticks
Peeled garlic 30grams
Peeled shallot 200grams
Turmeric 40g
Blue ginger 40g
Candlenuts 40grams
Dried red chilli 15grams
Dried shrimp 200grams

2 piece egg
Tofu puff 3 pieces
Laksa leaf 40grams
Prawns : 200grams
Rice : 200grams
Coconut milk 200grams
Coconut cream 100grams
Chicken stock 200grams
Brown sugar 50grams
Fish sauce 10grams
Salt to taste

In a blender, add in dried shrimps and blend until fine, 3-4 mins. Remove dried shirmps and add in candlenuts and dried chilli. Blend for 1-2 mins. Remove from blender and add in chilli, lemongrass, blue ginger, tumeric, shallots and gardlic and blend until smooth.

Laksa leaf: chop until fine.

For sambal: 
Stir Fry dried shrimps for 5-10 mins.
Add in dried chilli and candlenuts and fry for 2-3 minutes.
Add in chilli paste, continue frying for 20mins until paste darkens.
To season, add in coconut sugar, salt and tamarind.

Eggs: Boil for 8 mins, let cool and peel. Cut in half.

Prawn stock: Simmer for 30mins.

Laksa soup: 
Add in 100grams of sambal, chicken stock, prawn stock, coconut cream and coconut milk. Bring up to a boil. Add in tofu puff and cook for 2-3 mins. Add in prawns and cook for 1 minute.
Remove from heat. Season with fish sauce.

Rice:
In a separate pot, combine 100grams of rice and 120grams of water. Bring to a boil while stirring. Cover and turn to low heat and cook for 15mins.