Gluten-Free Laksa Pasta

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

2. Soak the dried shrimps and dried red chillies in warm water separately. When the dried shrimps are rehydrated, strain off the 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 vegetable oil in 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 regularly to make sure it does not burn.

7. Heat up the remaining oil in a separate pan. 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 salted water in a separate pot, in accordance to the packet instructions (typically around 6-8 minutes) or until all dente. Strain the pasta once cooked.

10. Add pasta and prawns to the laksa gravy, season with sugar and salt, and toss well.

11. Garnish with remaining chopped laksa leaves and the quartered eggs.

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