Claypot Laksa

Everyone loves a good laksa. This is a quick easy-to-do semi dry version I created with store-bought laksa paste. There are some very reliable ones available at supermarkets now, so there is no need to blend your own paste! The prawn stock is a very important element to make sure this drier version of laksa has that oomph we want in our laksa. 

There are so many versions of tofu-soft, firm, yellow, smelly, dried, etc. For laksa, I like taupok, the dried ones. Just toast or grill lightly for extra crunch and add to the sauce. Keep a few pieces for garnish.

¼ cup oil 
2 tsp garlic, minced
3 chilli padi, sliced
½ cup store-bought laksa paste
200g prawns, shelled and deveined
2 cups prawn stock (recipe in book)
10 g fresh laksa leaves*, finely shredded
1 cup thick coconut milk 
5 pieces dried tofu, grilled and then cubed 
2 fishcakes, pan-fried and julienned
1 tsp salt 
400 g laksa noodles 
1 cup beansprouts 

crispy fried shallots for garnish 

Chinese claypot

1. In a claypot, heat the oil over medium heat. Add the garlic, chilli padi and laksa paste. Add the garlic, chilli padi and laksa paste. Fry till fragrant. Add the prawns and fry till they turn pink, before adding the prawn stock 

2. Increase the heat to high, then add half the laksa leaves and the coconut milk. Bring to a boil. Add the tofu, fishcake and salt. 

3. Once the sauce has thickened and the flavours have come together, add the noodles and beansprouts. Stir well and cook gently for 15 minutes. Do not overcook it! 

4. Turn off the heat. Top with remaining laksa leaves. Cover and let rest for 10 minutes before serving garnished with extra laksa leaves and grilled tofu.

Ask for daun kesom for fresh laksa leaves at the wet market. Daun kesom is also known as Vietnamese coriander.