Seafood Laksa

Serves 4


Ingredients:

200g cellophane noodles
1 onion, roughly chopped
3 cloves garlic
1 fresh ginger, 5cm long, peeled
2 tsp ground turmeric
2 tbsp vegetable oil
1 tsp grated lemon zest
1¾ cup (440ml) coconut milk
3 cup (750ml) fish stock
500g jumbo shrimp, peeled and deveined, tails intact
250g firm white-fleshed fish fillets, cut into 2.5-cm cubes
10 mussels in shell, scrubbed and debearded
4 small red peppers, halved and seeded
1 cup (125g) fresh bean sprouts, rinsed
2 tbsp chopped fresh cilantro
6 scallions, julinned


Method:

• Soak noodles in boiling water for 10 minutes. Drain and set aside. Place onion, garlic, ginger and turmeric in food processor or blender. Process until smooth. In wok or saucepan over medium-high heat, warm oil. Add onion paste and cook for approximately 3 minutes. Add lemon zest, coconut milk and stock. Bring to boil, reduce heat to low and simmer until flavors are blended, about 5 minutes.
• Stir in shrimp, fish cubes, mussels and chilli peppers. Simmer until shrimp change colour, about 5 minutes. Discard any mussels that do not open.
• To serve, divide noodles, bean sprouts, cilantro and scallions among individual bowls. Top with seafood and broth. Serve immediately.