The Hot Spicy Laksa Sarawak

The recipe of Sarawak Laksa - good for 16 bowls. Enjoy!
Ingredients

• 750 grammes of Bee Hoon (rice vermicelli) (pre-soaked)
• 1.2 kilogrammes of medium-sized prawns (with head and shell)
• 1.5 kilogramme chicken (whole bird minus the head and feet)
• 5 eggs
• 500 grammes of bean sprouts
• 16 to 20 pieces of lime
• 900 grammes of Sarawak Laksa paste (varieties of brands)
• Coconut milk from 1 1/2 coconuts (about 300 mls)
• Salt and sugar to taste
• 20 bowls of water (about 8 litres)
• Coriander leaves (for garnishing)

The Process

1] Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.
2]Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. 3]Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool.
4]Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.
5]Remove head and shell from prawn. Put back the head and shell into the first pot, cover lid and continue boiling for at least 2 hours on medium heat. Place prawn aside.
6]Remove chicken meat from bones and shred it. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside.
7]Once both stocks are cooked, remove heads and shells of prawns as well as chicken bones. Combine the stock into one pot. Add Sarawak Laksa paste and let it boil at medium to high heat for at least 30 minutes.
8]Using freshly boiled water, blanch the bean sprouts in 3 batches for 1 minute each. Drain bean sprouts and set aside.
9]Next, cook the pre-soaked Beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside.
10]After the Sarawak Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and sugar to suit your taste.