Name: Seafood laksa
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: Laksa paste; 3 dried medium chillies; ¹⁄³ cup (80ml) boiling water; 2 teaspoons peanut oil; 1 small brown onion (80g), chopped coarsely; 2 cloves garlic, quartered; 2 cm piece fresh ginger (10g), grated; 10 cm stick fresh lemongrass (20g), chopped finely; 1 tablespoon halved, unroasted, unsalted macadamias each; 1 tablespoon coarsely chopped fresh coriander root and stem mixture; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; ¼ cup loosely packed fresh mint leaves; 12 uncooked medium king prawns (shrimp) (540g); 1 litre (4 cups) chicken stock; 3¼ cups (810ml) coconut milk; 4 kaffir lime leaves, shredded finely; 155 grams rice stick noodles; 280 grams scallops, roe removed; 155 grams marinated tofu, cut into; 2 cm pieces; 2 tablespoons lime juice; 2 cups (160g) bean sprouts; 4 green onions (scallions), sliced thinly; 1 fresh long red chilli, sliced thinly; ½ cup loosely packed fresh coriander leaves

Ingredients

Laksa paste

3 dried medium chillies

¹⁄³ cup (80ml) boiling water

2 teaspoons peanut oil

1 small brown onion (80g), chopped coarsely

2 cloves garlic, quartered

2 cm piece fresh ginger (10g), grated

10 cm stick fresh lemongrass (20g), chopped finely

1 tablespoon halved, unroasted, unsalted macadamias each

1 tablespoon coarsely chopped fresh coriander root and stem mixture

½ teaspoon ground turmeric

½ teaspoon ground coriander

¼ cup loosely packed fresh mint leaves

12 uncooked medium king prawns (shrimp) (540g)

1 litre (4 cups) chicken stock

3¼ cups (810ml) coconut milk

4 kaffir lime leaves, shredded finely

155 grams rice stick noodles

280 grams scallops, roe removed

155 grams marinated tofu, cut into

2 cm pieces

2 tablespoons lime juice

2 cups (160g) bean sprouts

4 green onions (scallions), sliced thinly

1 fresh long red chilli, sliced thinly

½ cup loosely packed fresh coriander leaves

Method

1.Make laksa paste. Cover chillies with the water in small heatproof bowl, stand 10 minutes; drain. Blend or process chillies with remaining ingredients until mixture is smooth.

2.Meanwhile, shell and devein prawns, leaving tails intact.

3.Cook paste in large saucepan, stirring, about 5 minutes or until fragrant. Stir in stock, coconut milk and lime leaves; bring to the boil. Reduce heat; simmer, covered, 20 minutes.

4.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.

5.Add prawns to laksa mixture; simmer, uncovered, about 5 minutes or until prawns change colour. Add scallops and tofu; simmer, uncovered, about 3 minutes or until scallops change colour. Remove from heat; stir in juice.

6.Divide noodles among serving bowls; ladle laksa into bowls, top with sprouts, onion, chilli and coriander leaves.

The laksa paste can be made several days ahead; keep refrigerated. Not suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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