Laksa Sarawak

Ingredients

• 300 gms small prawns, peeled and deveined. Save shells for stock.
• 1 lemongrass bulb, bruised
• 1 small onion, coarsely chopped
• 125 ml water
• 1 kg chicken, cut into bite size pieces
• 1.5 litres coconut milk
• 100 gms dry roasted peanuts, ground
• 30 gms roasted sesame seeds, ground
• 2 tablespoon chopped fresh cilantro
• Juice of 1 lime
• Salt and sugar to taste
• Oil for cooking
• 500 gms beehoon or yellow noodles, blanched in hot water before serving
• Spice Paste:
• 15 shallots, peeled
• 6 cloves of garlic, peeled
• 2 cm galangal, peeled
• 15 dried chillies, deseeded and soaked in water
• 4 candlenuts
• 3 lemongrass bulbs, chopped
• 2 cm toasted belacan
• For the garnish:
• 1 whole cucumber, peeled, deseeded and cut into matchsticks
• 2 fresh red chillies, sliced
• 3 spring onions, chopped
• 8 calamansi limes, halved
• Dried Prawn Sambal (see recipe)