Ingredients for Seafood laksa
|2 tablespoons coriander seeds|
|1 teaspoon black peppercorns|
|1 teaspoon cumin seeds|
|1 teaspoon fennel seeds|
|1/4 teaspoon ground turmeric|
|5 to 8 dried red chilli, stemmed|
|2 lemongrass stalks|
|3 tablespoons vegetable oil|
|1 cup shrimps, deveined|
|1 cup fish, chopped|
|1 cup clams, cleaned|
|1 teaspoon shrimp paste|
|3 large shallots, thinly sliced|
|500ml coconut milk|
|400ml. seafood broth|
|2 teaspoons sugar|
|Salt as per taste|
|1 cinnamon stick|
|6 ounces mung bean sprouts, rinsed|
|8 ounces wide rice noodles|
|1/3 cup fresh mint leaves, torn|
|1/3 cup fresh cilantro leaves, torn|
Step 1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chilli coarsely in a food processor. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small muddler.
Step 2. Heat oil in a large pot over medium heat. Add prawns, fish, clams, shrimp paste, shallots, and ground spices and cook, stirring constantly, until fragrant, 2 minutes.
Step 3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 15 minutes.
Step 4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, about 3 minutes. Drain; rinse well.
Step 5. Divide sprouts and noodles among 8 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with lime wedge.
Recipe: Chef Ashish Rai, Head – Culinary, Barbeque Nation Hospitality Ltd.