Penang white curry laksa (Mee kari penang)

Instructions

1. To make the prawn stock, heat the oil in a stockpot over medium–high heat, add the garlic and cook until lightly golden. Add the prawn heads and shells and stir until fragrant.
2. Pour in 2 litres (8 cups) water, bring to the boil and boil for 5 minutes. Reduce the heat to low and simmer gently for 1 hour or until the liquid has reduced by half. Remove from the heat. Strain through a fine-mesh sieve, discarding the solids, and transfer to an airtight container. The stock can be stored in the fridge for up to 3 days or in the freezer for up to 2 weeks.
3. To make the Malaysian chili paste, using a mortar and pestle, pound all the chillies to make a coarse paste. Add the belacan, sugar and salt and pound for another minute. Add the lime juice and mix well.
4. To make the coconut broth, combine the prawn stock, rock sugar, lemongrass, salt and 1 litre (4 cups) water in a saucepan and bring to the boil over medium heat. Remove from the heat and strain through a fine-mesh sieve into a clean pan, discarding the solids. Set aside.
5. To make the curry paste, place all the ingredients in a blender or food processor and blend to a smooth paste.
   Heat the oil in a wok or a non-stick frying pan over medium heat. Add the curry paste and stir-fry for 8–10 minutes until aromatic and dark in colour. Remove from the heat and transfer to a condiment bowl.
6. When you are ready to serve, bring the coconut broth back to the boil over medium heat. Add the fried tofu puffs and coconut milk, adjusting the quantity according to how creamy you want the broth to be. Taste and add more salt if needed.
7. Working in separate batches, lightly blanch the noodles, prawns and bean sprouts in a saucepan of boiling water for about 5 seconds each. Transfer to individual serving bowls. Ladle the coconut broth over the top and serve immediately with a generous scoop of curry paste.