Laksa Malacca
Ingredients:
750g cooked thick rice vermicelli     
1/2 cup oil
500g prawns                                
1 1/2 coconuts, grated and mixed with 8 cups  water to obtain coconut milk
1 1/2 fishcakes, sliced                   
1/2 tsp salt
300g beansprouts                         
1 cucumber, peeled and shredded
mint leaves

To blend :

30g dried prawns                     
300g shallots
1 inch turmeric root                  
1/2 x 1 inch galangal
20 dried chillies, soaked           
3 stalks lemongrass
3 red chillies                             
5 candlenuts
2 x 2.5 cm dried shrimp paste
 Preparation:

Heat oil in pan and fry ground ingredients until fragrant, then add in prawns. Once prawns are cooked, dish them out and put aside. Pour in coconut milk and bring to boil. Add in fish cake. Once gravy boils, add in salt and prawns. Place noodles in serving bowls and garnish with beansprouts, cucumber and mint leaves. Pour gravy.