|Ingredients: Bee Hoon|
|1 packet of Chilli Brand Laksa Rice Vermicelli (400g)|
|20 prawns||1.5L water|
|15 shallots||10 candlenuts||1 tbs belacan|
|6 garlic cloves||3 lemongrass stalks, white tender stems only||2 tbs coriander seeds|
|10-15 dried red chilies, deseeded, soaked till soft||1 thumb-length piece turmeric||4 tbs haebee, soaked till soft and drained|
|600ml coconut milk||1 tbs salt||2 tbs palm sugar|
|Beansprouts (optional)||Beansprouts (optional)||Cooked, shelled prawns|
|Taupok (optional)||Hardboiled eggs (optional)|
- Prepare the prawn stock: Shell the prawns and saute with oil until bright orange. Add the water and simmer for 1 hour. Strain.
- Prepare the rempah: Wrap belacan in a small piece of foil, and toast on a pan or in the oven until aromatic. Toast coriander seeds, grind to a fine powder in a coffee grinder. Do the same with the haebee. Blend belacan, coriander seeds, haebee, shallots, garlic, chilies, candlenuts, lemongrass, and turmeric with sufficient oil to facilitate blending.
- Heat rempah in oil until it deepens in shade and smells fragrant. Add the prawn stock, coconut milk, salt, and sugar.
- Soak Chilli Brand Laksa Rice Vermicelli in room temperature water for 15 – 20 minutes until loosened, then blanch in hot water for 15 minutes or until soft and ready to eat. Serve with laksa and desired toppings.
* By: Chef Pamelia Chia