Malaysian Curry Seafood Laksa

Ingredients

• •Prawn Stock and Seafood:
• •1 pound raw prawns
• •1 pound fish fillets
• •1/4 teaspoon pepper
• •1 teaspoon salt
• •4 ounces crab meat or 2 crabs, cooked and cut into pieces
• •5 tablespoons oil
• •8 cups water
• •2 teaspoons salt
• •1 pound rice vermicelli (mee hoon)
• •1 pound fresh bean sprouts
• •1 large cucumber, peeled and coarsely grated
• •8 spring onions, scallions
• •1/2 cup fresh mint leaves, firmly packed
• •Soup:
• •2 medium onions, quartered, finely sliced
• •2 cloves garlic, finely chopped
• •2 teaspoons grated lemon rind, finely chopped
• •2 teaspoons Laos powder, or Kha
• •8 candlenuts, finely grated, also known as kemiri or buah keras
• •6 dried chilies, seeds removed
• •2 teaspoons dried shrimp paste
• •2 teaspoons ground turmeric
• •4 teaspoons ground coriander
• •Prawn stock with Seafood:
• •8 cups coconut milk
• •2 teaspoons sugar
• •2 1/2 teaspoons salt, or to taste

Directions

1. 1Shell 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.
2. 2Heat 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 to 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 boil, then lower heat and simmer for 3 to 4 minutes. Set aside and keep warm.
3. 3Scald 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 to 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.
4. 4To 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, chilies, 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 to 15 minutes, stirring to prevent coconut milk curdling.
5. 5In 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.