Title: Laksa Lemak (Curry Noodles)
Categories: Entree Ethnic
Yield: 4 Servings

		(A)
1/4	c	Oil
600	g	Shallots
5		Cm turmeric root
40		Dried chillies (soaked)
6		Red chillies
		4cm x 5cm dried shrimp paste
10		Candlenuts
6		Stalks lemongrass
		2.5cm x 5cm galingale
60	g	Dried prawns
1	kg	Large prawns, shell retained
16	c	Coconut milk
3		Fish cakes, sliced
3	ts	Salt
1 1/2	kg	Fresh thick vermicelli
		Scalded & drained
600	g	Beansprouts
2		Cucumbers, peeled & shredded
2		Bunch, mint leaves

Grind A. Heat oil in a wok and fry A until fragrant and oil appears on surface. Put in large prawns and stir fry for 3 minutes until prawns are cooked. Dish out the prawns only and leave aside. This will prevent prawns from being overcooked. Pour in coconut milk and bring to a boil. Put in fish cake slices. When gravy boils again, add prawns and salt.

To serve, put a little thick rice vermicelli into individual serving bowls. Garnish with bean sprouts, cucumber and mint leaves. Pour hot gravy with prawns and fish slices over this.

Compiled by I. Chaudhary Source: Asian Delights...Betty Lew

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