Prawn Laksa

• 1/2 teaspoon turmeric dried
• 1 tablespoon galangal fresh, chopped
• 6 red chillies dried, soaked for 20 mins
• 2 red chillies fresh hot, chopped
• 3 macadamia nuts pounded
• 1 tablespoon shrimp paste
• 11/16 cup shallots or onion
• 1/2 tablespoon coriander powder
• 2 tablespoons peanut oil
• 4 1/4 cups coconut milk
• 1 lemon grass stalk, trimmed and bruised at end
• 1 1/8 pounds king prawns whole, with shells
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons fish sauce
• 1/2 lemon juice
• 1 teaspoon sugar
• coriander leaves fresh
• fresh mint leaves
• 2 cups vermicelli noodles cooked
• 2 cups hokkien noodles cooked
• onions shop-bought crispy
• lemon wedges

1. Grind together all the ingredients for 20 minutes or so in a pestle and mortar until smooth. Set aside.
2. Shell the prawns, removing the tails also. Set the flesh aside. Place all the shells into a large saucepan with 500ml water the sugar and salt. Bring to a boil and simmer for 15 minutes. Pass through a fine seive retaining the liquid. Discard the shells.
3. Heat a wok with the oil then add the laksa paste together with the lemon grass stalks and fry until the oils begin to separate. Tip in all the coconut milk, the prawn stock and fish sauce and bring to a boil. Simmer gently for 30 minutes.
4. Drop in the prawns and simmer for 3-4 minutes until cooked. Remove from the heat. Add the sugar and lemon juice to your taste.

turmeric, galangal fresh, red chillies, red chillies, nuts, shrimp paste, shallots, coriander powder, peanut oil, coconut milk, lemon grass stalk, king prawns, salt, sugar, fish sauce, lemon juice, sugar, coriander leaves, mint leaves, vermicelli noodles, hokkien noodles, onions, lemon wedges

Taken from www.yummly.com/recipe/Prawn-Laksa-1671683 (may not work)