AT A GLANCE
This traditional lemak-style laksa is perfect for a cold evening in. The key is to process or pound the paste to as smooth a consistency as you can for the best result.
|01||For laksa paste, preheat oven to 180C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes). Dry-roast candlenuts, coriander seeds and cumin seeds (2-3 minutes), transfer to a mortar and pestle and pound until finely ground. Process lemongrass in a food processor or blender until very finely chopped, add remaining ingredients, shrimp paste, candlenuts, spices and 2 tbsp water and process to a smooth paste.|
|02||Heat oil in a saucepan over medium heat, add laksa paste, stir-fry until fragrant and toasted (2-4 minutes), then add coconut milk and chicken stock. Bring to the boil, then add fish sauce and palm sugar. Set aside and keep warm.|
|03||Blanch snake beans (2 minutes), refresh and set aside.|
|04||For fried tofu, heat 5cm vegetable oil in a wok until shimmering. Dust tofu with flour and deep-fry in batches, turning occasionally, until golden and crisp (2-3 minutes). Drain on absorbent paper.|
|05||Cook noodles in boiling water until tender (2-4 minutes), drain and divide among serving bowls. Top with snake beans, boiled eggs and fried tofu, then ladle hot soup over. Serve with Vietnamese mint and cucumber.|
Note Candlenuts are available from Asian grocers.