1 tsp coriander seeds
1/2 tsp cumin seeds
1 star anise
2.5cm piece cinnamon bark
1/4 tsp black peppercorns
1 green cardamom
2 dried red chillies, soaked in boiling water for 5 minutes to soften
4 shallots, peeled
2 garlic cloves
2 tsp peeled and grated root ginger
1 lemongrass stalk, use only the bottom half
Juice of 1/2 lime
1/4 tsp turmeric
1/4 tsp shrimp paste
1/2 tsp salt
1 tsp sugar
3 tbsp sunflower oil
150g cooked prawns
50ml coconut milk
3-4 pieces tofu, cut into 6cm length strips about 1cm thick
50g baby spinach leaves, washed
75g vermicelli rice noodles, soaked in boiling water
Roast the dry ingredients in a pan and allow them to cool. Then grind them in a pestle and mortar or a coffee mill and set aside.
Blend the wet ingredients in a blender till they are pureed.
Using a bowl, mix the dry and wet ingredients together with the turmeric, shrimp paste, salt and sugar.
Heat a pan on a medium heat then add the oil. Tip in the mixture and fry till fragrant. Add 300ml of water and the prawns. Bring the mixture to the boil and then simmer for 10-15 minutes.
Next, add the coconut milk, tofu and spinach. Cook for another 5 minutes. Turn off the heat. Put the drained noodles and bean sprouts in a separate bowl and pour over the Laksa prawn, spinach and tofu gravy.
Garnish with the coriander leaves and sliced chillies, if using. Serve hot in a bowl.