Fish and Shellfish Recipes - Seafood Laksa Recipe

Ingredients

• 3 medium-hot fresh red chilies, seeded

• 4-5 garlic cloves

• 5ml/1 tsp mild paprika

• 10ml/2 tsp shrimp paste

• 25ml/1 1/22 tbsp chopped fresh root ginger

• 250g/9oz small red shallots

• 25g/1 oz fresh coriander (cilantro)

• 45ml/3 tbsp groundnut (peanut) oil

• 5ml/1 tsp fennel seeds, crushed

• 2 fennel bulbs, cut into thin wedges

• 600ml/2 1/2 cups fish stock

• 450ml/scant 2 cups coconut milk

• juice of 1 -2 limes

• 30-45ml/2-3 tbsp fish sauce

• 450g/1lb firm white fish fillet, cut into chunks

• 20 large raw prawns (shrimp), shelled and deveined small bunch of basil

• 300g/11oz thin vermicelli rice noodles, cooked

• 2 spring onions (scallions), sliced

Serves 4-5

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Method:

1. Process the chilies, garlic, paprika, shrimp paste, ginger and two shallots to a paste in a food processor. Set aside the coriander leaves. Add the stems to the paste with 15ml/1 tbsp oil and process again until fairly smooth.

2. Cook the remaining shallots. the fennel seeds and fennel wedges in the remaining oil in a large pan. When lightly browned, add 45ml/3 tbsp of the paste and stir-fry for about 2 minutes.

3. Pour in the fish stock and simmer for 8-10 minutes. Add the coconut milk. the juice of 1 lime and 30ml/2 tbsp of the fish sauce. Bring to a simmer and adjust the flavoring.

4. Add the fish into chunks. Cook for 2-3 minutes, then add the prawns and cook until they turn pink Chop most of the basil and add to the pan with chopped coriander leaves.

5. Divide the noodles among 4-5 wide bowls. then ladle in the stew. Sprinkle with spring onions and whole basil leaves. Serve.

Note: A laksa is a Malaysian stew of fish, poultry, meat or vegetables with noodles.