🍜 This Is Not Laksa King’s Curry Laksa (But I Tried)

Let’s get this out of the way:
No, this is not actually Laksa King's recipe.
Yes, I used to eat there with my colleagues far too often.
No, I haven’t found anything remotely close in Brussels.
Yes, I tried to recreate it in a fit of culinary homesickness.

Surprisingly? It slapped.

So here’s my take on a curry laksa that channels the vibe of Laksa King in Flemington — the eggplant, the tofu puffs, the seafood, that rich spicy broth. It's a bit chaotic, but so is craving laksa on the other side of the planet.

🛒 Ingredients (yes this is a weekend project)

Seafood

• ~1kg prawns (with shells — you’ll use the shells for stock)
• 200g calamari rings
• ~100g gray shrimp (tiny ones from Flanders) or ½ tsp shrimp paste

Noodles + Extras

• 500g hokkien noodles
• 100g vermicelli noodles
• 200g tofu puffs
• 150g bean sprouts
• 1 large eggplant

Liquids + Seasoning

• 2.5L chicken stock
• 2 cans of coconut milk
• Fish sauce (2 tsp)
• Sugar
• Salt
• Neutral oil (peanut preferred)

Aromatics + Curry Paste Gear

• 11 dried chillies
• 2 large red chillies
• 6 garlic cloves
• 1” piece each of: ginger, galangal, turmeric
• 2 stalks lemongrass (white part only)
• 1 large brown onion
• 1 tbsp ground coriander
• 1 tbsp tamarind paste

🔥 Step 1: Belacan Sambal

Optional but tasty.
Blend together:

• 3 dried chillies
• 1 red chilli
• 1 shallot
• 2 tbsp gray shrimp (or ½ tsp shrimp paste)

Fry that in ¼ cup peanut oil for ~10 mins until it’s dark and crispy.
Add 1 tsp sugar. Cool it down. Set it aside for serving.

🍤 Step 2: Prawn Stock

Peel your prawns, save the shells.
Fry the shells in 2 tbsp oil until fragrant and red.
Add 2.5L chicken stock, simmer 20 mins, strain. Boom. Prawn-y broth.

🌶️ Step 3: Curry Paste

Blend these:

• 8 dried chillies
• 2 red chillies
• 6 garlic cloves
• 1” each ginger, galangal, turmeric
• 2 lemongrass stalks (white parts only)
• ½ large brown onion
• 2 tbsp gray shrimp or ½ tsp shrimp paste
• 1 tbsp ground coriander
• 1 tbsp tamarind paste
• Add 1–2 tbsp water if it won't blend

🍲 Step 4: Make the Soup

1. Heat 2–4 tbsp oil in a big pot.
2. Fry your curry paste 10–20 mins until oil starts separating and it smells real.
3. Add prawn stock, 2 tsp fish sauce, 2 tsp sugar, 2 tsp salt, and both cans of coconut milk.
4. Simmer gently for 20 mins.
5. Meanwhile:
   1. Boil your noodles
   2. Blanch your bean sprouts
   3. Boil the prawns and calamari (3 mins tops)
   4. Dice eggplant, fry till golden
6. Add tofu puffs and simmer 5 more mins.

🧩 Step 5: Assemble

Load up each bowl with:

• Noodles (hokkien + vermicelli)
• Prawns, calamari, eggplant, bean sprouts
• Ladle on hot broth and tofu puffs
• Add a dollop of sambal