Gluten-Free Laksa Pasta

Ingredients

Laksa Paste	Laksa Pasta
80g Shallots - Peeled	300g Dried Brown Rice Gluten-Free Pasta
8 Large Dried Red Chillies - Soaked	20 Tiger Prawns - Cooked and Deshelled
100g Dried Shrimps - Soaked	6 Dried Bean Curd Puffs - Sliced (Optional)
2 Stalks Lemongrass - Sliced Thinly	2 Large Fish Cakes - Sliced Thinly (Optional)
10 Candlenuts	3 Eggs - Hard-boiled and Quartered
10g Galangal - Peeled	30g Bean Sprouts - Lightly Blanched
5g Turmeric - Peeled	15g Fresh Laksa Leaves - Chopped
60g Garlic - Peeled	50ml Vegetable Oil
5g Coriander Seeds	400ml Coconut Cream
4 Tablespoons Vegetable Oil	10ml Fish Sauce
1 Tablespoon Water	To Taste Sugar
	To Taste Salt

Methods

1. Chop laksa leaves, and slice the dried bean curd puffs, fish cakes, and turmeric.

2. Soak the dried shrimps and dried red chillies in warm water separately. When dried shrimps are rehydrated, strain off water.

3. Using a hand blender, blend the shallots, sliced lemongrass, garlic, candlenuts, galangal, the sliced turmeric, coriander seeds, a third of the rehydrated dried shrimps, all the rehydrated red chillies and a little water.

4. Gradually add in the rest of the shrimps as you blend, and add in the vegetable oil for a moist texture. Blend until the mixture forms a paste.

5. Cook bean sprouts and prawns by boiling them separately, and deshell the cooked prawns. Then make hard-boiled eggs, peel and quarter them.

6. In a non-stick or heavy bottomed pan, heat up 30ml of oil and fry the laksa paste over low heat. Stir often to make sure it does not burn.

7. Heat up remaining oil in a separate pan, and fry the sliced fish cakes, cooked bean sprouts, sliced bean curd puffs, chopped laksa leaves (leave about 9g for garnish), and fish sauce.

8. Add in the laksa paste and coconut cream, mix well and let it simmer for 5 minutes.

9. Boil pasta in a separate pot with salted water, according to the packet instructions (typically around 6-8 minutes) or until all dente. Strain the pasta once cooked.