SEAFOOD CURRY LAKSA



INGREDIENTS: (2 large serves)

   1 pkt Hokkien/yellow noodles (500gms/1lb)
   1 medium fillet of firm white-fleshed fish
   1 small calamari/squid 'tube'
   2/3 cup small or medium sized raw prawnmeat - (pre-shelled and de-veined)
   2 whole baby bok choy - washed and cut into bite-sized pieces 
   Handful of beanshoots, if desired
   1 level tsp salt or to taste
   1 spring onion - chopped for garnish
   Some crispy fried onions for garnish
   Sliced fresh red chillies, if desired
   NB: Additional seafood eg. scallops, fish-balls and seafood extender may be added, if desired.

INGREDIENTS (For soup):

   1 cup coconut cream
   4 cups water
   3 tsps chicken stock powder
   1 medium onion - peeled, halved & finely sliced lengthways (or 2 tsps onion powder)
   1 clove garlic - finely minced (or 1/2 tsp garlic powder)
   1 tsp chilli powder (or 1 dsp bottled minced chillies)
   1 stalk lemon grass - bruised (optional)
   1 tsp granulated blacan (shrimp paste)
   3 candlenuts or 5 macadamia nuts - grated
   1 tsp galangal/laos powder
   2 tsps ground coriander
   1 tsp ground turmeric
   1 tbsp cooking oil


METHOD:

Prepare squid/calamari

Cut fish into bite-sized pieces, set aside.

Heat oil over high heat in a medium saucepan and fry sliced onions, garlic and lemon grass (if used).

When onions turn golden, add all the spices and stir well.

Add coconut cream, water, chicken stock powder and stir well.

Reduce heat and simmer for about 10 minutes.

Remove lemon grass and discard.

For added flavour, use a large strainer and poach the prawns in the soup mix until they turn pink and translucent, drain and set aside.

Do the same with the squid and fish.

Add salt to taste and keep hot.


When almost ready to serve, boil a pot of water and using a large strainer, prepare each serve as follows:

Place a handful of bok choy (and bean shoots if desired), scald for about a minute, add one serve of noodles and cook for another minute.
Drain well and invert into a bowl with the vegies on the top.
Divide the assorted poached seafood accordingly in half and place them on top of the drained noodles and vegies.
Ladle hot soup into the bowl and garnish with spring onions, fried onions and some sliced fresh red chillies.



OzLadyM

      


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