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Josh and Amy - Seafood Laksa

Prep time: 30 mins    Cook time: 1 hour 10 mins    Serves: 6

Ingredients

Vegetable oil, to deep-fry

Plain flour, to dust

Sliced red chilli, coriander and lime wedges, to serveLaksa Paste

3 long red chillies, chopped

1/2 tsp chilli flakes

1 tbs shrimp paste, roasted

3 shallots, chopped

1 lemongrass stalk, white part only, chopped

4 garlic cloves, chopped

10 macadamias, chopped

2cm-piece ginger, chopped

1 tbs ground turmeric

1 tbs ground coriander

1 tbs peanut oilPrawn Stock

1 tbs vegetable oil

Prawn heads and shells from peeled prawns, reserving 4 headsLaksa

1 tbs vegetable oil

400ml can coconut milk

500ml chicken stock

1 tbs grated palm sugar

12 large green prawns, peeled (heads and shells reserved for stock), deveined

400g firm white fish fillets, cut into 3cm pieces

100g dried vermicelli noodles

220g hokkien noodles

1 cup beansprouts

Method

  1. To make laksa paste, process all ingredients in a food processor until a smooth paste forms.
  2. To make prawn stock, heat oil in a large saucepan over high heat. Add prawn heads and shells. Season. Cook, crushing heads and shells with a wooden spoon, for 5 minutes. Add 2L (4 cups) water and bring to the boil. Reduce heat to medium and simmer for 45 minutes or until reduced by half. Strain mixture and discard solids.
  3. To make laksa, heat oil in a wok over medium-high heat.
  4. Add prepared laksa paste and cook, stirring, for 5 minutes or until fragrant and slightly darkened. Add half the coconut milk and cook, stirring, for 3 minutes or until mixture bubbles. Stir in prawn stock, chicken stock, sugar and remaining coconut milk. Simmer for 10 minutes or until reduced slightly.
  5. Stir in prawns and fish. Return to a simmer, then remove from heat. Stand, covered, for 10 minutes to allow residual heat to cook seafood.
  6. Place vermicelli noodles in large heatproof bowl. Cover with boiling water and stand 5 minuets or until almost tender. Add hokkien noodles to bowl. Stand 3 minutes. Using a fork, separate strands. Drain.
  7. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, dust prawn heads in seasoned flour, then gently drop into the oil and fry for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
  8. Divide noodles among serving bowls. Spoon over seafood and broth. Top with beansprouts, chilli, coriander and prawn heads. Serve with lime wedges to the side.
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