Seafood laksa

Carolyn Robertson

Ingredients

3 cloves	Garlic, chopped
3 cm	Fresh ginger, peeled and chopped
1 small	Red chilli, deseeded and chopped plus extra to serve
1 Tbsp	Palm sugar, or use brown sugar
1 tsp	Turmeric, ground
¼ cup	Cashew nuts, roasted
2	Limes, freshly juiced
3 Tbsp	Peanut oil, or use sunflower oil
2 cups	Fish stock, or use vegetable or chicken stock
1 can	Coconut milk, 400ml
12	Raw prawn cutlets, peeled (Main)
400 g	White fish, cubed
100 g	Vermicelli, rice noodles, soaked for 10 minutes in boiling water
4 Tbsp	Fish sauce, to taste
2	Spring onions, finely sliced

Directions

1. Grind the first seven ingredients in a mortar and pestle or in a food processor to form a spice paste. Heat a large heavy-based saucepan, add oil and spice paste and cook over a medium heat for 1-2 minutes so that flavours are released.
2. Add stock and bring to the boil, then simmer for 10 minutes. Add coconut milk and simmer for a further five minutes. Add seafood and simmer for five minutes to cook.
3. Drain noodles and add, then simmer for two minutes to heat through. Season with fish sauce to taste. Ladle into bowls and garnish with spring onions and extra chilli if desired.

Chef's tip

Drink jasmine or green tea, or lager, with Asian dishes. If you prefer wine, opt for aromatic wines such as dry riesling, gewurztraminer or pinot gris.