Chubby Hubby - Laksa fisherman’s pie, a post inspired by Adventures of an Italian Food Lover

Ingredients

• 750g large tiger prawns
• 1 tablespoon vegetable oil
• 1.5 liters water or stock
• 20 shallots, peeled and minced
• 6 garlic cloves, peeled and minced
• 10 dried red chillies, deseeded, soaked till soft, drained and minced
• 10 candlenuts, chopped
• 3 lemongrass stalks, tender inner stems only, minced
• Fresh turmeric, 2 inch piece, peeled and minced
• Galangal, 2 inch piece, peeled and minced
• 1/2 gingerflower, outer petals removed and finely minced
• 1 tablespoon belachan (shrimp paste)
• 2 tablespoons coriander seeds
• 6 tablespoons corn oil
• 4 tablespoons dried shrimp, soaked till soft and drained
• 800ml coconut milk, preferably fresh
• 1 tablespoon salt
• 2 tablespoons gula melaka (palm sugar)
• raw prawns, shelled and de-veined (left from making prawn stock)
• 400g cod, cut into bite-size pieces
• 8 scallops, halved or quartered
• Large handful of beansprouts
• 2 fried fishcakes, sliced thickly
• 2 taupok (deep-fried tofu puffs) squares, sliced thickly
• 4 small eggs
• Handful of finely shredded laksa leaves (daun kesom)
• Approximately 2 sheets pre-rolled store bought puff pastry
• 1 egg, beaten