Sarawak Laksa

Ingredients

• 500 g medium prawns, shell on
• 2 chicken thighs, bone in
• 1.5 litres water
• 12 dried chillies
• 6 shallots
• 4 garlic cloves
• 3 lemongrass stalks, white part only
• 4 cm galangal
• 3 cm fresh turmeric
• 2 tsp belacan (shrimp paste)
• 6 candlenuts
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tbsp dried shrimp
• 100 ml vegetable oil
• 400 ml coconut milk
• 3 tbsp tamarind pulp
• 1 tbsp sugar
• 2 tsp salt
• 300 g rice vermicelli
• 200 g beansprouts
• 3 eggs
• 1 handful coriander sprigs
• 2 limes, cut into wedges
• sambal belacan, to serve

Before you cook

• Soak the dried chillies in hot water for twenty minutes, then drain them and pull out most of the seeds.
• Soak the dried shrimp in warm water for ten minutes and drain them.
• Peel the prawns, keeping every head and shell in a separate bowl.
• Squash the tamarind pulp into 150 ml of warm water, then strain out the seeds and fibres.
• Blend the soaked chillies, shallots, garlic, lemongrass, galangal, turmeric, belacan, candlenuts, coriander seeds, cumin, fennel, peppercorns and drained dried shrimp to a smooth paste with a splash of water.
• Soak the rice vermicelli in cold water for fifteen minutes and drain it.
• Beat the eggs with a pinch of salt.

Steps

1. Heat two tablespoons of the oil in a large pot over medium heat.
2. Fry the prawn heads and shells for four minutes, pressing them with a spoon until they turn deep orange and smell sweet.
3. Pour in one and a half litres of water and add the chicken thighs.
4. Bring the pot to a boil, then lower it to a simmer and cook for twenty-five minutes.
5. Lift out the chicken thighs and set them aside to cool.
6. Strain the stock through a sieve into a jug, pressing hard on the shells, then discard them.
7. Wipe the pot dry and heat the remaining oil in it over medium-low heat.
8. Add the blended rempah and fry it for fifteen to twenty minutes, stirring often, until it darkens and the oil separates around the edges.
9. Pour in the strained stock and scrape the paste off the base of the pot.
10. Add the tamarind water, sugar and salt, then simmer uncovered for fifteen minutes.
11. Stir in the coconut milk and heat until the broth steams, but never let it boil hard or it will split.
12. Taste and adjust with more salt, sugar or tamarind until sour, sweet and savoury sit in balance.
13. Drop the peeled prawns into the broth and poach them for two minutes, then lift them out.
14. Shred the cooled chicken off the bone into thick strips.
15. Heat a lightly oiled frying pan and pour in half the beaten egg, swirling it into a thin sheet.
16. Cook the omelette for one minute, slide it out, and repeat with the rest of the egg.
17. Roll the omelettes and slice them into fine ribbons.
18. Bring a pot of water to a boil and blanch the beansprouts for twenty seconds, then drain them.
19. Dip the soaked vermicelli into the same boiling water for thirty seconds, then divide it between four deep bowls.
20. Top each bowl with beansprouts, shredded chicken, prawns and omelette ribbons.
21. Ladle the hot broth over the top and finish with coriander, a lime wedge and a spoonful of sambal belacan.