Laksa

Method

1. For the paste, wrap the belacan in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped belacan then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap.
2. Combine the belacan and the remaining paste ingredients in a food processor and process to a smooth paste. Alternatively, use a mortar and pestle.
3. In a large saucepan over medium heat, cook the laksa paste in the oil, stirring, for 2 minutes or until fragrant. Add the stock and sugar. Stir to combine, then bring to a simmer. Add the chicken, return to a simmer and cook for 4 minutes. Add the prawns and cook for 1 minute or until the chicken is cooked through and the prawns are almost cooked. Add the coconut milk, fish balls, tofu puffs and bean sprouts. Stir gently to combine, then bring almost to a simmer. Reduce the heat to low and cook for 2 minutes or until the prawns are just cooked, the bean sprouts are wilted and the fish balls and tofu are heated through.
4. Meanwhile, put the noodles in a large bowl. Pour over enough boiling water to cover and stand for 2 minutes or until heated through. Drain well. Divide the noodles among serving bowls and top with the laksa mixture. Scatter over the fried shallots, mint leaves and extra bean sprouts. Spoon over the chilli sambal, if using, and serve immediately with the lime wedges.