Post by Aussie on Jun 26, 2004 2:46:24 GMT -5
Seafood Laksa
1/4 cup peanut oil
2 teaspoons palm sugar or brown sugar
2 cans coconut milk
3 cups fresh fish stock or chicken stock (make it out of prawn shells or fish heads and bodies)
2-3 teaspoons asian fish sauce
750g firm white fish fillets
20 medium prawns
2 small squid
200g or a cup of crab meat or cracked crab legs (6 of them if good sized)
1 packet of rice noodles or hokkein noodles
2-3 tablespoons lime juice
1 bunch bok choy washed and cut into bit sized pieces
20 mint leaves
1 cup freshley chopped cilantro stems (or coriander)
1 cup bean sprouts
fried shallots (available in asian stores - or use the fried onions from Indian stores
fresh red chilli, chopped
LAKSA PASTE:
2 teaspoons dried shrip paste (belacan)
2 cloves garlic, slices
2 spring onions chopped
3-4 small red chillis coarsley chopped (remove seeds for a milder dish)
4 corriander roots (if avaliable)
2 stalks lemongrass (white part only - finely chopped)
1 tablespoon fresh ginger - chopped
6 sprigs mint
1 tablespoons sesame oil
1 teaspoon ground tumeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon mild paprika
1/2 teaspoon sea salt or cooking salt
Make the paste: Fry the dried shrimp paste on a foil lined baking tray and roast at 180C for 5 minutes till lightly roasted
Blend all of the paste ingredients till a smooth paste.
Cut fish into pieces, peel and de-vein the prawns (use the shells for the stock) leaving tails intact. Cut cleaned squid down one side to open out flat...score inside surface in a criss cross pattern, then cut into strips. Crack the crab legs so the flesh will be accessible.
Cooking:
Heat oil in a wok till almost smoking, add the laksa paste and stir fry on medium heat about 3 minutes, stirring constantly, until the oil is absorbed and the paste is fragrant.
Add palm sugar, coconut milk and fish or chicken stock and allow it to simmer for a few minutes.
Season to taste with fish sauce or sugar to have a balance of flavours.
When ready to serve - add the fish, shrimp, (or chicken bite sized pieces if preferred) and simmer uncovered for a few minutes until the prawns, fish and the chicken is cooked through. (If adding crab claws add them now)
Meanwhile - heat the noodles according to the packet and rinse well, keep warm.
Lastly add the crab meat and squid now. Heat through gently.
Remove Laksa from heat and add the lime juice.
Divide the bok choy, mint leaves between serving bowls, ladle the hot soup on top.
1/4 cup peanut oil
2 teaspoons palm sugar or brown sugar
2 cans coconut milk
3 cups fresh fish stock or chicken stock (make it out of prawn shells or fish heads and bodies)
2-3 teaspoons asian fish sauce
750g firm white fish fillets
20 medium prawns
2 small squid
200g or a cup of crab meat or cracked crab legs (6 of them if good sized)
1 packet of rice noodles or hokkein noodles
2-3 tablespoons lime juice
1 bunch bok choy washed and cut into bit sized pieces
20 mint leaves
1 cup freshley chopped cilantro stems (or coriander)
1 cup bean sprouts
fried shallots (available in asian stores - or use the fried onions from Indian stores
fresh red chilli, chopped
LAKSA PASTE:
2 teaspoons dried shrip paste (belacan)
2 cloves garlic, slices
2 spring onions chopped
3-4 small red chillis coarsley chopped (remove seeds for a milder dish)
4 corriander roots (if avaliable)
2 stalks lemongrass (white part only - finely chopped)
1 tablespoon fresh ginger - chopped
6 sprigs mint
1 tablespoons sesame oil
1 teaspoon ground tumeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon mild paprika
1/2 teaspoon sea salt or cooking salt
Make the paste: Fry the dried shrimp paste on a foil lined baking tray and roast at 180C for 5 minutes till lightly roasted
Blend all of the paste ingredients till a smooth paste.
Cut fish into pieces, peel and de-vein the prawns (use the shells for the stock) leaving tails intact. Cut cleaned squid down one side to open out flat...score inside surface in a criss cross pattern, then cut into strips. Crack the crab legs so the flesh will be accessible.
Cooking:
Heat oil in a wok till almost smoking, add the laksa paste and stir fry on medium heat about 3 minutes, stirring constantly, until the oil is absorbed and the paste is fragrant.
Add palm sugar, coconut milk and fish or chicken stock and allow it to simmer for a few minutes.
Season to taste with fish sauce or sugar to have a balance of flavours.
When ready to serve - add the fish, shrimp, (or chicken bite sized pieces if preferred) and simmer uncovered for a few minutes until the prawns, fish and the chicken is cooked through. (If adding crab claws add them now)
Meanwhile - heat the noodles according to the packet and rinse well, keep warm.
Lastly add the crab meat and squid now. Heat through gently.
Remove Laksa from heat and add the lime juice.
Divide the bok choy, mint leaves between serving bowls, ladle the hot soup on top.