*  Exported from  MasterCook  *
 
                            Mixed Seafood Laksa
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         PRAWN STOCK AND SEAFOOD
    1       lb           Raw prawns
    1       lb           Fish fillets
      1/4   ts           Pepper
    1       t            Salt
    4       oz           Crab meat OR
                         2 crabs -- cooked and cut into
                         -pieces
    5       T            Oil
    8       c             -- water
    2       ts           Salt
    1       lb           Rice vermicelli*
    1       lb           Fresh bean sprouts
    1       lg           Cucumber -- peeled and coarsely
                         -grated
    8                    Spring onions (scallions)
      1/2   c            Fresh mint leaves -- firmly
                         -packed
                         SOUP
    2       md           Onions -- quartered; finely
                         -sliced
    2       cl           Garlic -- finely chopped
    2       ts           Grated lemon rind -- finely
                         -chopped
    2       ts           Laos powder**
    8                    Candlenuts -- finely grated***
    6                    Dried chillies -- seeds
                         -removed
    2       ts           Dried shrimp paste (blacan)
    2       ts           Ground turmeric
    4       ts           Ground coriander
                         Prawn stock with seafood
                         -see above
    8       c            Coconut milk
    2       ts           Sugar
    2 1/2   ts           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 sausage-shaped roll and divide into
   finger-width 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 20-30 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 3-4 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 5-10
   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 10-15 minutes, stirring to prevent coconut milk
   curdling.
   
   In each bowl, arrange a ladle of the vermicelli, enough to
   two-thirds fill the bowl.  Add a handful of bean sprouts, a
   tablespoon each of cucumber, and sliced 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 8-10.
   Source:  The Complete Asian Cookbook.
  
 
 
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