Sydney Seafood School :: Laksa Lemak (using Prawns and Fish Balls)

Ingredients

• ¾ cup vegetable oil
• 1 litre chicken stock
• 500ml coconut milk
• 300g fish balls (see notes)
• 18 medium green Prawns, peeled and deveined
• 200g flat rice noodles, soaked in boiling water 10-15 minutes, until soft
• 6 deep-fried tofu puffs, shredded
• 4 green onions, thinly sliced diagonally
• 1 cup bean sprouts, tailed
• 2 limes, juiced
• 2 tablespoons fish sauce
• 1 bunch Vietnamese mint, to serve
• 1 bunch coriander, to serve
• 1 Lebanese cucumber, deseeded and shredded
• Sambal oelek, to serve (see notes)
• 1½ limes, extra, to serve
• 2 red onions, roughly chopped
• 2 stalks lemongrass (white part only), finely sliced
• 8 candlenuts
• 4 cloves garlic
• 2.5cm piece galangal, grated
• 1 tablespoon grated turmeric
• 8 dried long red chillies, deseeded, chopped and soaked
• ½ tablespoon belacan (see notes)
• 2 tablespoons ground coriander
• ½ teaspoon salt