What you'll need:
- Some groundnut oil or similar
- 9 baby squid, cut into 5cm pieces
- 340g monkfish fillet or similar, skinned and cut into 5cm pieces
- 18 raw prawns, peeled and deveined
- Juice of 1 lemon
- 2 red chillies, halved and deseeded
- 4 garlic cloves, chopped
- 5cm piece of root ginger, peeled and grated
- 1 tsp toasted coriander seeds
- Handful of fresh coriander
- 40ml sesame oil
- 1.2 litres coconut milk
- 900ml fish or veggie stock
- 200g dried noodles
- 170g sugar snap peas or mange tout
- 50ml Thai fish sauce
- 3 spring onions, finely sliced
- Handful of fresh mint and basil
Time: 45 mins
Kick things off by heating a griddle pan, and brushing your squid with a little oil. Chargrill on each side for 45 seconds, then remove and put on a plate. On the same plate, add the fish and the prawns, and squeeze over some lemon juice.
In a food processor, add the chillies, the ginger, the coriander seeds, the fresh coriander, the garlic, and the sesame oil. Blitz to make a paste. In a hot pan, stir fry the paste for about a minute, then tip in the coconut milk and bring to the boil. Simmer for 10 minutes, stirring occasionally.
In a pan of boiling water, place the noodles and then immediately remove from the heat. Allow to sit for 3-4 minutes, then drain and set aside. Blanch your peas in boiling water, and set those aside too.
Add the monkfish and fish sauce to your coconut mixture, and stir gently for 20 seconds. Chuck in the prawns and the squid, and cook for a minute or until the prawns have just about become opaque. Divide the noodles between serving bowls, toss some peas over them, then ladle the coconut fish broth on top. Scatter with basil, mint, and spring onions, and serve.
This recipe will go brilliantly with the classic Jeanneret 'Big Fine Girl' Riesling 2017. These two should be a winning combo!
There you have it -- a special recipe for Seafood Laksa!
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