Laksa Tau Pok Stuff with Otah-Otah

Ingredients:

2 packet dried Tau Pok

Otah-Otah ~ recipe here

2 tsp chopped garlic

500g Prawn ~ medium size

500ml water

80-100g dried shrimp ~ wash & soak with hot water

250ml oil

750ml coconut milk

Salt to taste

Paste

6 fresh red chili ~ deseed

20 dried red chili ~ deseed

1" galangal

1" fresh turmeric

150g shallots

5 cloves garlic

1 tbsp belacan ~ roasted

2 stalk lemongrass

7 candlenuts

5 stalk laksa leaves

Directions/Instructions:

1. Cut a slit of Tau Pok makes it a pocket then use a piping bag, pipe the otah-otah paste into the tau pok.  Steam the tau pok for about 10-12 mins.  Set aside.
2. Rinse the laksa leaves and remove the leaves from the stalk.  Cut the leaves into very fine strips.  Keep the stalk for the gravy.
3. Place the rempah ingredients and shrimp water into the blender and blend finely.  Transfer to a bowl.  In the same blender, blend the dried shrimp finely and transfer to a bowl.
4. In a wok, heat up 1 tbsp of oil.  Saute the chopped garlic until aromatic.  Then add the prawn heads and shells, fry until aromatic.  While frying, use a spatula to press on heads to extract juices.
5. Add 500ml water and boil for 10 mins.  Sieve stock and discard shells.
6. In a wok, heat up 250ml of oil, then fry rempah for 30 mins over low heat until aromatic.  Then add in the ground dried shrimp, continue to fry until fragrant.  While frying adds in 4 tbsp of coconut milk a little at a time.
7. Then add in the prawn stock and bring to a boil over medium-low heat.  Then transfer to a pot.  Add in the laksa stalks and boil for 20 mins stirring constantly.  Then discard laksa stalks & add salt to taste.
8. Add in the coconut milk and steamed tau pok otah-otah over low heat for another 5 mins.  Stir constantly to prevent the gravy from getting burnt.  Do not cover the pot.