Name: Laksa Lemak
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 400 g tofu; 2 -3 Tbs groundnut oil; 16 king prawns heads removed, peeled and deveined; 1 tsp salt; 1.2 l stock vegetable or chicken; 300 ml coconut milk; 225 - 350 g noodles vermicelli; 115 -175 g mixed bean sprouts; 2 eggs hard-boiled, qartered; 1 -2 red chilli chopped; 2 shallots chopped; 1 garlic cloves, chopped; 2 candlenuts chopped; 1 tsp fresh ginger chopped; 1 tsp galangal chopped; 1 tsp coriander ground; 1 tsp sea salt; 2 Tbs tamarind water; 2 Tbs groundnut oil; 2 Tbs spring onions chopped; fresh parsley handful, chopped; 2 Tbs shallot

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Ingredients (22)

400 g	tofu
2 -3 Tbs	groundnut oil
16	king prawns — heads removed, peeled and deveined
1 tsp	salt
1.2 l	stock — vegetable or chicken
300 ml	coconut milk
225 - 350 g	noodles — vermicelli
115 -175 g	mixed bean sprouts
2	eggs — hard-boiled, qartered

Paste:

1 -2	red chilli — chopped
2	shallots — chopped
1	garlic — cloves, chopped
2	candlenuts — chopped
1 tsp	fresh ginger — chopped
1 tsp	galangal — chopped
1 tsp	coriander — ground
1 tsp	sea salt
2 Tbs	tamarind — water
2 Tbs	groundnut oil

Garnish:

2 Tbs	spring onions — chopped
	fresh parsley — handful, chopped
2 Tbs	shallot

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Method:

Make the paste by blending the ingredients together until smooth.

Using a large non stick pan, cook on a moderate heat for 4 minutes, stirring occassionaly.

Remove and set aside.

Cut the tofu into quarters, then cut each quarter into quarters again (handle these carefully as they break easily).

Heat the oil in the pan and fry the tofu pieces, turning them over several times, until they are slightly coloured.

Drain on kitchen paper and set aside.

Rub the prawns with the salt and set aside.

Bring the stock to the boil.

Stir in the paste and cook for 2 minutes.

Add the prawns and cook for 2 minutes, then remove them with a slotted spoon and set aside.

Pour the coconut milk into the stock and bring to the boil and simmer for 4 – 5 minutes.

While you are doing this, place the noodles, prawns and tofu into bowls.

Then add the bean sprouts and eggs.

Adjust the seasoning of the soup and bring it to a rolling boil, then ladle the soup into the bowls.
Garnish and serve immediately.