Prawn laksa

• 4 u Egg
  Swaps (2)
• 500 g Prawns (raw, heads and shells on (the shells flavour the broth))
  Swaps (1)
• 150 g Tofu (fried tofu puffs, or firm tofu)
• 30 g Cashew nuts (raw)
• 4 cloves Garlic
• Salt (to taste)
• 1 teaspoon Sugar
• 5 tablespoons Vegetable Oil (1 for the shells and the rest for the paste)
• 1 piece Ginger (fresh, about 3 cm)
• 2 u Lime (cut into wedges)
  Swaps (1)
• 400 ml Coconut Milk
  Swaps (1)
• 750 ml Chicken Stock
  Swaps (1)
• 1 handful Mint (leaves, plus a few sprigs of fresh coriander)
• 1 teaspoon Turmeric
• 300 g Rice Noodles (fine (vermicelli))
• 200 g Bean Sprouts
• 1 tablespoon Ground Coriander
• 6 u Shallots (peeled)
  Swaps (1)
• 4 teaspoons Chilli Sauce (sambal oelek or sambal belacan, to serve)
• 1 piece Galangal (fresh, about 3 cm, or 1 teaspoon of paste)
• 8 u Dried Red Chillies (fewer for a milder broth)
• 1 teaspoon Shrimp Paste (belacan)
• 2 u Lemongrass (stalks, white tender part only)

Instructions

1. 1

   Soak the dried chillies in hot water. Meanwhile, peel the prawns, leaving the tails on if you like, devein them and keep the heads and shells. Put the peeled prawns in the fridge.

   15 min

2. 2

   Heat 1 tablespoon of oil in a saucepan and fry the heads and shells until they turn red, pressing the heads with a spoon so they release their juices. Add the chicken stock, simmer gently, then strain, pressing hard on the shells. That is your prawn stock.

   20 min

3. 3

   Drain the chillies and blend them with the shallots, garlic, ginger, galangal, sliced lemongrass, cashews, turmeric, ground coriander and shrimp paste. Add 2 tablespoons of oil and a splash of water if needed to get a smooth paste.

   5 min

4. 4

   Heat the rest of the oil in a saucepan over medium-low heat and fry the paste, stirring often so it doesn't catch, until it darkens, smells intensely fragrant and the oil separates at the edges. Take your time: this is where the broth gets its flavour.

   12 min

5. 5

   Pour in the prawn stock and coconut milk, add the sugar, season with salt and let it simmer gently without boiling hard. Add the tofu so it soaks up the broth.

   10 min

6. 6

   Meanwhile, boil the eggs for 8 minutes, cool them in cold water, peel and halve them. Soak or cook the noodles according to the packet and blanch the bean sprouts in boiling water for 30 seconds.

   10 min

7. 7

   Add the peeled prawns to the broth and cook just until they turn pink and opaque.

   3 min

8. 8

   Divide the noodles and bean sprouts between deep bowls, ladle over the piping hot broth and top with the prawns, tofu and egg. Finish with the mint and coriander and serve with lime wedges and sambal on the side.