Sarawak Laksa

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400 g thick rice vermicelli noodles

30 g (1 tbsp) tamarind paste, mixed with 3 tbsp water

3 calamansi (kasturi) limes, halved

6-8 tbsp oil

½ tsp salt, or to taste

50 g chilli paste (such as cili boh)

350 g Sarawak Laksa paste

2 eggs, made into an omelette and shredded

2 stalks coriander leaves, chopped

30 g garlic

250 to 300 ml thick coconut milk

100 g chicken breast fillet, cooked and shredded

50 g shallots

100 g onion

2 litres chicken stock

1 tbsp sugar, or to taste

50 g beansprouts, blanched

30 g shrimps, soaked and drained

50 g dried chillies, soaked in hot water

5 large prawns, cooked, shelled if desired

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