Katong Laksa

Ingredients

• 2 tbsp dried prawns, soaked in water
• 24 prawns, peeled
• 24 clams, rinsed (optional)
• ¼ cup vegetable oil
• ½ cup rempah paste
• 400 ml coconut milk
• 250 ml chicken stock
• 3 cups thick rice noodles, broken into pieces
• 2 cups bean sprouts
• 1 cup tofu puffs, diced
• 2 hard-boiled eggs, halved
• 1/4 cup fresh laksa leaves, finely sliced (also known as daun kesom, rau ram or Vietnamese mint)

Method

1. Soak the dried prawns in warm water for 10 minutes. Pound in a mortar until crumbly, then set aside.
2. Fry rempah for 3 minutes in heated oil, stirring often, until aromatic.
3. Add coconut milk, chicken stock and dried prawns then simmer for 2 minutes before adding the prawns and clams and turning the heat to low.
4. Blanch the noodles until just softened, then add to the soup with tofu and eggs.
5. Blanch bean sprouts for 1 minute then refresh under cold water and place into bowls.
6. Mix in the laksa leaves and season with salt, then ladle into bowls.