Mixed Seafood Laksa – Asian Food Recipes

Mixed Seafood Laksa – Asian Food Recipes

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    Directions

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    Recipe ingredients and directions:

    Yield: 8 servings

    1 lb raw prawns

    1 lb fish fillets

    1/4 ts pepper

    1 ts salt

    4 oz crab meat or 2 crabs; cooked and cut into pieces

    5 T oil

    8 c water

    2 ts salt

    1 lb rice vermicelli or rice sticks

    1 lb fresh bean sprouts

    1 lg cucumber, peeled and coarsely grated

    8 spring onions (scallions)

    1/2 c fresh mint leaves; firmly packed

    2 md onions; quartered; finely sliced

    2 cl garlic; finely chopped

    2 ts grated lemon rind; finely chopped

    2 ts laos powder (kha)

    8 candlenuts; finely grated (kemiri or buah keras)

    6 dried chillies; seeds removed

    2 ts dried shrimp paste (blacan)

    2 ts ground turmeric

    4 ts ground coriander

    8 c coconut milk

    2 ts sugar

    2 1/2 ts salt

    Shell and devein prawns, reserving shells and heads. Drain these

    thoroughly. Remove any bones and skin from fish fillets and using

    a chopper, chop very finely. Mix in the salt and pepper and shape

    into small balls, or into a sausage-shaped roll and divide into

    finger-width slices. Pick over crab meat and discard any bony

    tissue, or chop the whole crabs into pieces after removing top

    shell and fibrous tissue.

    Heat 2 tablespoons oil in a saucepan and when very hot throw in

    the prawn heads and shells and fry until they turn bright red.

    Add 8 cups water and 2 teaspoons salt, cover and simmer 20-30

    minutes, then strain. Discard shells and heads. Return the stock

    to the fire, drop in the fish balls or slices and the prawns, cut

    into pieces if large. Return to the boil, then lower heat and

    simmer for 3-4 minutes. Set aside and keep warm.

    Scald the rice vermicelli by pouring boiling water over it, then

    allow it to drain in a colander. Or soak it in warm water for 5-10

    minutes, drain well. Scald the bean sprouts by pouring boiling

    water over. Rinse in cold water, washing off any loose skins.

    Pinch off straggly brown "tails." Slice spring onions finely,

    roughly chop mint leaves. Set aside each ingredient separately]

    until serving time.

    Heat remaining 3 tablespoons oil and fry the onions, garlic, and

    lemon rind until onions are golden. Stir in the laos powder,

    candlenuts, chillies, blacan, turmeric and coriander. Add the

    prawn stock and when the soup comes to the boil add the coconut

    milk, sugar, and salt. Reduce heat and simmer, uncovered, for 10-15

    minutes, stirring to prevent coconut milk curdling.

    In each bowl, arrange a ladle of the vermicelli, enough to two-thirds

    fill the bowl. Add a handful of bean sprouts, a tablespoon each

    of cucumber, and sliced spring onions. Add also a large pinch of

    mint. Pour the boiling soup over and serve immediately. A hot

    sambal can be served along with this for individuals to add to

    their portion if desired. Serves 8-10.

    Category: Asian Recipes

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    Paul

    Owner of Recipe Flow

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