Mandy Yin served up a tasty prawn laksa with green beans and egg noodles on Saturday Kitchen.

The ingredients for the spice paste are: 75ml vegetable oil, 150g onion, roughly chopped, 4cm fresh root ginger, peeled and roughly chopped, 4 garlic cloves, 1½ red chillies, roughly chopped, 8 dried chillies, soaked in hot water for 30 minutes and drained, 1 tbsp ground cumin, 1 tbsp ground turmeric, 1½ tbsp ground coriander, 1½ tbsp chilli powder and 12g shrimp paste.

For the laksa broth: 800ml chicken stock, 400ml coconut milk, 35g caramelized palm sugar or dark brown sugar, plus extra to taste if needed, 1 tbsp sea salt, plus extra to taste if needed, 1½ tbsp tamarind paste, 25g bunch laksa leaves (or mint or coriander leaves), plus small handful, finely sliced, to garnish, 1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise and 24 deep-fried tofu puffs, cut in half.

For the laksa bowl: 3 free-range eggs, 100g beansprouts, 60g green beans, cut into 5cm lengths, 12 king prawns, heads and shells removed, deveined and 300g fresh egg noodles.

see recipes by Mandy in her book titled: Sambal Shiok: The Malaysian Cookbook available from Sambal Shiok: The Malaysian Cookbook now.