INGREDIENTS:
•5 long fresh red chillies
•5 shallots
•4 cloves of garlic
•20gr coriander stalks
•1 tsp of salt
•1 tbsp curry powder
For the laksa:
•500ml coconut cream
•700ml chicken stock
•250ml sunflower oil
•1/4 tsp salt
•1 tsp caster sugar
•1 lime halved
•100gr of bean sprouts
•4 tbsp of coriander
•2 tbsp dark soy sauce
•500gr king prawns, shelled
•1-2 tbsp Thai fish sauce to taste
•500gr egg noodle, soaked as per instructions
•4 garlic cloves finely sliced
•4 Thai red shallots finely sliced
•4 long dried red chillies
•Fennel bulb, finely sliced
•Cucumber, cut into batons
•Endive, into leaves

METHOD:
•Blitz the curry paste ingredients in a food processor to a coarse paste. Heat the coconut cream over a medium heat in a large sauce pan until it separates.
•Add the curry paste and fry for 2-3 minutes, until fragrant. Stir in the soy sauce and prawns and cook for 1 minute. Add the chicken stock and simmer for 2-3 minutes. Season to taste with the fish sauce.
•For the garnish, heat the sunflower oil in a fry pan and separately fry the sliced garlic, onion and chillies until golden and crisp. Strain and cool. Pound together in a mortar and pestle with the salt and sugar to a rough crumb consistency.
•Divide the soaked noodles between four serving bowls. Top with the prawns and the laksa liquid. Place the endive, fennel and cucumber around the plate to serve.
•Serve garnished with wedges of lime,
a sprinkling of the salt and sugar
seasoning, bean sprouts and
coriander.
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