Recipe - Mixed Seafood Laksa

PRAWN STOCK AND SEAFOOD
1 pound Raw prawns
1 pound Fish fillets
One fourth teaspoon Pepper
1 teaspoon Salt
4 ounce Crab meat OR
2 crabs; cooked and cut into
pieces
5 tablespoon Oil
8 cup ;water
2 teaspoon Salt
1 pound Rice vermicelli*
1 pound Fresh bean sprouts
1 lg Cucumber;peeled and coarsely
grated
8 Spring onions (scallions)
One half cup Fresh mint leaves; firmly
packed
SOUP
2 md Onions; quartered; finely
cut or sliced up
2 cl Garlic; finely chopped
2 teaspoon Grated lemon rind; finely
chopped
2 teaspoon Laos powder**
8 Candlenuts; finely grated***
6 Dried chillies; seeds
removed
2 teaspoon Dried shrimp paste (blacan)
2 teaspoon Ground turmeric
4 teaspoon Ground coriander
Prawn stock with seafood
see above
8 cup Coconut milk
2 teaspoon Sugar
2 One half teaspoon Salt; or to taste

* This is also known as rice sticks and is available in Chinese groceries.
** A very delicate spice sold in powder form. Also known as kha in Thai
cooking. Available in Asian groceries. ***A hard nut with lots of oil used
to flavor curries. Also known as kemiri (Indonesian) or buah keras
(Malay). Available in Asian groceries.

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 sausageshaped roll and divide into fingerwidth 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 2030 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 34 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 510 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.

TO MAKE THE SOUP: 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 1015 minutes, stirring to prevent
coconut milk curdling.

In each bowl, arrange a ladle of the vermicelli, enough to twothirds fill
the bowl. Add a handful of bean sprouts, a tablespoon each of cucumber,
and cut or sliced up 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 810.
Source: The Complete Asian Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini