Penang white curry laksa (Mee kari penang)

Unlike the conventional curry laksa, the noodles in this variation are drenched in a creamy coconut-based broth, then topped with prawns, crispy bean sprouts and a scoop of curry paste that you can adjust to suit your preferred level of spice.

Mee kari penang (Penang white curry laksa) Credit: Georgia Gold

• serves

  4

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Mid

Ingredients

• 125 ml (½ cup) vegetable oil
• 500 g fresh noodles (Singapore, chow mein or Hokkien)
• 500 g banana prawns, peeled and deveined, tails intact
• 180 g (2 cups) bean sprouts

Stok udang (Prawn stock)

Makes about 1 litre (4 cups)

• 1 tbsp vegetable oil
• 3 garlic cloves, finely sliced
• 200 g prawn heads and shells

Sambal belacan (Malaysian Chilli Paste)

Makes about 150 ml 

• 5long red chillies
• 5bird's eye chillies
• 1 tbsp toasted belacan (shrimp paste)
• 1 tsp sugar
• pinch of salt
• juice of ½ lime

Coconut broth

• 1 litre (4 cups) Prawn stock (see above)
• 30 g rock sugar
• 2 lemongrass stalks, white part only, bruised
• 1 tbsp salt, or to taste
• 120 g fried tofu puffs, halved
• 400 ml tin coconut milk, or to taste

Curry paste

• 6 garlic cloves
• 12 red shallots, roughly chopped
• 2 tbsp Malaysian chilli paste (see above)
• 2 tbsp dried shrimp
• ¼ tsp ground white pepper
• 1 tbsp ground coriander
• 2 tsp toasted belacan (shrimp paste)
• 3 tbsp vegetable oil

Instructions

1. To make the prawn stock, heat the oil in a stockpot over medium–high heat, add the garlic and cook until lightly golden. Add the prawn heads and shells and stir until fragrant.
2. Pour in 2 litres (8 cups) water, bring to the boil and boil for 5 minutes. Reduce the heat to low and simmer gently for 1 hour or until the liquid has reduced by half. Remove from the heat. Strain through a fine-mesh sieve, discarding the solids, and transfer to an airtight container. The stock can be stored in the fridge for up to 3 days or in the freezer for up to 2 weeks.
3. To make the Malaysian chili paste, using a mortar and pestle, pound all the chillies to make a coarse paste. Add the belacan, sugar and salt and pound for another minute. Add the lime juice and mix well.
4. To make the coconut broth, combine the prawn stock, rock sugar, lemongrass, salt and 1 litre (4 cups) water in a saucepan and bring to the boil over medium heat. Remove from the heat and strain through a fine-mesh sieve into a clean pan, discarding the solids. Set aside.
5. To make the curry paste, place all the ingredients in a blender or food processor and blend to a smooth paste.
   Heat the oil in a wok or a non-stick frying pan over medium heat. Add the curry paste and stir-fry for 8–10 minutes until aromatic and dark in colour. Remove from the heat and transfer to a condiment bowl.
6. When you are ready to serve, bring the coconut broth back to the boil over medium heat. Add the fried tofu puffs and coconut milk, adjusting the quantity according to how creamy you want the broth to be. Taste and add more salt if needed.
7. Working in separate batches, lightly blanch the noodles, prawns and bean sprouts in a saucepan of boiling water for about 5 seconds each. Transfer to individual serving bowls. Ladle the coconut broth over the top and serve immediately with a generous scoop of curry paste.

Notes

• If you are using a small chopper or blender to make the chili paste, add all the ingredients except the lime juice and blend to a smooth paste. Then stir in the lime juice.

• The chili paste can be stored in a clean jar in the fridge for up to 2 weeks.

• Belacan – also known as fermented shrimp paste – is a staple in Peranakan and Malay cuisine.Belacan is made from krill (tiny shrimp-like crustaceans) that have been salted, dried and fermented, which yield its deep salty-umami taste. Raw belacan should be toasted in a dry frying pan before using for best results.

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.