Ingreadient :

• 12 kashmiri dried red chillies
• 50 gms dried shrimps
• 100 gms chopped ginger
• 6 garlic cloves
• 20gms red turmeric root
• 2 tablespoons coriander seeds, roasted and ground
• 1 teaspoon cumin seeds, roasted and ground
• 50gm shrimp paste
• 12 cashew nuts
• 1 tablespoon tamarind paste
• 3 sticks lemongrass, bruised and chopped
• 6 kaffir lime leaves
• 12 Vietnamese mint leaves
• 3 tablespoons coriander root

For the stock

• Prawn shells
• 1.5 litres fish stock
• 2 tablespoons dashi powder
• 1 tin coconut milk

To make the Laksa Sauce

• Fish sauce
• Palm sugar
• Salt and white pepper
• Vegetable oil

Garnish for the Laksa Soup

• 12 fish balls
• 10 deep fried tofu
• 1 Hake fillet, cut into small fillets
• 32 mussels
• 12 king prawns
• 4 scallops
• Lime, cut into quarters
• 1/2 cup picked mint leaves
• 1/2 cup picked Vietnamese leaves
• 1/4 cup picked coriander leaves
• 4 x 7 minute 20 sec boiled eggs and peeled
• 2 cups bean sprouts
• 1/2 bunch sliced spring onions
• Crispy shallots (shop bought from Chinese grocery)
• 150 gm egg noodle cooked
• 150 gm rice noodle cooked
• 1 baby Bok Choy, split in quarters and steamed

Direction :

 

1. Soak red chillies and dried shrimps in hot water until soft.
2. Blend all ingredients into a smooth paste.
3. Leave to the side until needed.
4. Roast the prawn shells and then add to the pot with all the other ingredients and cook for at least 45 minutes to extract the flavour of the prawns.
5. Fry off the paste in the oil in a pot for approximately 30 mins until all the rawness is cooked out then add the strained stock. Simmer and then season with the fish sauce, palm sugar, salt, pepper.
6. Add a mix of cooked noodles to your bowls. Poach the mussels in the laksa sauce.  Fry and roast the hake fillet, deep fry king prawns, pan fry scallops.
7. Ladle mussels and laksa stock over the noodles. Place all the seafood, tofu and fish balls on top. Garnish with Bok Choy, bean sprouts, egg, herbs, crispy shallots, and lime.