LAKSA Serves 4

INGREDIENTS:

3 tbsp sunflower; 200ml coconut milk; 30g tamarind paste; 1 tsp fish sauce; 1 tbsp palm sugar; 800ml chicken stock; 100g chicken, diced; 2 medium eggs, beaten; 150g dried rice noodles; 150g raw prawns; 300g beansprouts; 1 bunch of spring onions, finely chopped; 1 lime, ½ juiced and½ cut into wedges; 25g bunch of Vietnamese coriander; sliced red chilli to serve

For the paste: 1 large shallot, chopped; 3 garlic cloves, chopped; 1 tbsp grated fresh ginger; 1 lemongrass stalk, chopped; 30g roasted peanuts or cashews; ½ tsp sea salt; 2 tsp chilli flakes; 2 tsp ground cumin; 1½ tsp ground coriander; ½ tsp ground star anise; ¼ tsp ground cloves; ¼ tsp grated nutmeg; ¼ tsp ground cardamon

METHOD:

1. First make the paste. Blitz the shallot, garlic, ginger, lemongrass, nuts, 100ml water, salt and the spices in a food processor until smooth. 2. Heat 2tbsp of oil in a large pan, add the paste and fry for five minutes or until all the water has evaporated and the paste is starting to brown and stick to the bottom of the pan. 3. Stir the coconut milk, tamarind paste, fish sauce, sugar and the stock into the paste, then bring to the boil.

Add the chicken and simmer for 15-20 minutes until the chicken is cooked. 4. While the chicken is cooking, add the salt to the eggs and fry in the remaining oil in a small frying pan to form a thin omelette. Flip and cook on the other side, then remove from the pan and cool. Roll the omelette into a cigar shape and cut into strips. 5. Cook or soak the noodles as per the packet instructions, drain and divide between four bowls. 6. Add the prawns to the laksa and simmer for around three minutes. Add beansprouts, spring onions and lime juice. Top the noodles with the sliced omelette and a couple of ladles of laksa. Serve with chopped coriander and chilli oil, and lime wedges.