Monday, 19 October 2015

Shellfish Laksa

My second laksa in a month and this one was super too. It felt a bit more like a yellow Thai curry but was really very tasty and full of fish.

Shellfish Laksa (from Fish by Joanna Farrow)
(Serves 4)

1 red chilli, deseeded and sliced
1 stalk lemongrass, thinly sliced
1 onion, roughly chopped
50g root ginger, roughly chopped
50g unsalted roasted peanuts
4 tsp fish sauce
3 tbsp oil
8 shelled scallops, halved if large
1/2 tsp tumeric
600ml fish stock
1 400ml can coconut milk
150g dried egg noodles
200g raw peeled prawns
150g white crabmeat
150g bean sprouts
bunch coriander, chopped

Put the chilli, lemongrass, onion, ginger, peanuts and fish sauce in a blender and blend to a thick paste.

Heat the oil in a large saucepan and gently fry the scallops until they are seared on all sides. Drain with a slotted spoon. Add the paste to the pan and fry gently, stirring for 5 mins. Add the tumeric, stock and coconut milk and bring slowly to simmer.

Cook the noodles in a separate saucepan until they are tender, following the packet instructions.

Meanwhile, stir the prawns and scallops into the broth and cook gently for 3 mins or until the prawns have turned pink. Stir in the crabmeat, bean sprouts and coriander and cook for 1 min. Drain the noodles, pile them into serving bowls, top with the laksa and serve.

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