Curry Laksa with Prawns/ Tofu Puffs

I love laksa in all its guises. From assam laksa, sharp and spicy with mackerel, to the coconut-laced curry laksa. The one I’m partial to is the one I grew up eating, called Katong laksa after the little neighbourhood in Singapore where the dish famously originated. It uses dried shrimp and a prawn shell stock for an extra umami punch from the sea. This is our take, adapted for the everyday kitchen using our Peranakan Turmeric & Lemongrass paste and ingredients you can get easily here in the UK. You add fish sauce and poach prawns — shells and all, if you have them — right in the broth to bring out that rich seafood flavour. For the veggies, skip the prawns and just double up on tofu puffs. They soak up that rich, fragrant broth like little sponges. Finish with a good dollop of sambal on top.

Serves 2-3

2 nests of dried rice vermicelli noodles
2 tbsp neutral oil
2 heaped tbsp Rempapa Peranakan paste
200ml coconut cream
300ml water
2 tsp fish sauce, or to taste*

6 large king prawns, shell-on, rinsed*
6 tofu puffs, halved 

Other toppings:
2 boiled eggs, halved
handful of fresh coriander, finely chopped
handful of fresh mint, finely chopped
Rempapa Red Hot Sambal Tumis

Pour boiling water over the rice noodles, cover and soak till softened.

In the meantime, over medium heat, fry the spice paste in oil for 5 minutes until fragrant and darkened.

Stir in the coconut milk and water and bring to a gentle simmer. Season with the fish sauce, to taste. 

Add the prawns and/or tofu puffs and simmer till the prawns turn pink.

Fish out the prawns to de-shell, setting the cooked prawns aside as a topping. 

Drain the noodles and arrange in bowls. Pour the hot curry laksa broth over, along with the tofu puffs.

Top with half a boiled egg each, prawns (if using) fresh herbs and - for the cherry on top - extra sambal!

* For a veggie version, replace the fish sauce with 1/2 veg stock cube, 1/4 tsp sugar and salt to taste. And double up on the tofu puffs!

This recipe will leave you with extra Peranakan paste, try it in your next noodle stir-fry or marinade. Sambal is yummy over fried eggs or anything and everything really! Check out our RECIPES page for more ideas.