Sarawak laksa

Step 1: Peel the 14 oz raw prawns, shell on, keeping heads and shells. Devein them and keep them in the fridge on a separate plate.

Step 2: Toast the 1 set whole spices (2 tsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 2 star anise, 4 cloves, 3 cardamom pods) in a dry pan over a medium heat for 2 minutes until fragrant, then tip out. Toast 2 tbsp white sesame seeds for 1–2 minutes until golden, then 1 oz roasted peanuts for 2 minutes. Grind the spices fine, then add sesame and peanuts and grind to a rough powder.

Step 3: Blend 15 dried red chillies, 10 shallots, 5 cloves garlic, 1 oz galangal, 3 stalks lemongrass and 4 candlenuts with a little water to a smooth paste. Stir in the ground spices and ¼ tsp ground nutmeg.

Step 4: Heat 5 tbsp vegetable oil in a large pot over a medium heat and fry the paste, stirring constantly, for 12–15 minutes until it is dark brick-red, thick, and the oil separates. Lower the heat if it starts to stick; burnt paste ruins the broth.

Step 5: Add the prawn shells and heads and fry for 3 minutes until pink, pressing on the heads.

Step 6: Pour in 2 litres water, add 14 oz chicken breasts or boneless thighs and bring to the boil, then simmer gently for 15–18 minutes until the chicken reaches 165°F (165 °F) in the thickest part and the juices run clear. Lift out the chicken and shred it when cool enough.

Step 7: Simmer the broth 10 minutes more, then strain through a sieve, pressing hard on the solids. Return to the pot with the strained 1 tbsp tamarind pulp, ¾ cup coconut milk, 2 tsp salt and 1 tbsp sugar and keep at a gentle simmer.

Step 8: Drop the peeled prawns into the broth and poach for 2–3 minutes until pink all over and opaque in the centre. Lift them out.

Step 9: Lightly oil a frying pan over a medium-low heat. Pour in a third of the 3 eggs, swirl into a thin sheet and cook for 1 minute until fully set. Repeat, then roll the omelettes up and slice into thin strips.

Step 10: Blanch 7 oz bean sprouts in boiling water for 30 seconds; drain. Cook the drained 10 ½ oz rice vermicelli in the same water for 1 minute until soft, drain and divide between bowls.

Step 11: Top the noodles with shredded chicken, prawns, omelette strips and bean sprouts. Ladle over the very hot broth. A common mistake is serving it lukewarm: the broth must be at a boil when it goes in so it reheats the toppings. Add coriander and serve with 4 calamansi or limes and sambal belacan.