Name: Prawn and scallop laksa
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6
Ingredients: Laska paste; 1 fresh long red chilli, sliced thinly; 1/2 cup loosely packed fresh coriander leaves; 3 dried chillies; 1/3 cup (80ml) boiling water; 2 teaspoon peanut oil; 1 (80g) small brown onion, chopped coarsely; 2 clove garlic, quartered; 2 tablespoon coriander, stems and roots, finely chopped; 2 centimetre (10g) piece fresh ginger, grated; 10 centimetre (20g) stick fresh lemon grass, chopped finely; 1 tablespoon halved unroasted, unsalted macadamias; 1/2 teaspoon each ground turmeric and ground coriander; 1/4 cup loosely packed fresh mint leaves; 12 (540g) uncooked medium king prawns; 1 litre (4 cups) chicken stock; 3 1/4 cup (810ml) coconut milk; 4 kaffir lime leaves, shredded finely; 150 gram rice stick noodles; 300 gram scallops, roe removed; 150 gram marinated tofu, cut into 2cm pieces; 2 tablespoon lime juice; 2 cup (160g) bean sprouts; 4 green onions (scallions), sliced thinly

Ingredients

Laska paste

1 fresh long red chilli, sliced thinly

1/2 cup loosely packed fresh coriander leaves

3 dried chillies

1/3 cup (80ml) boiling water

2 teaspoon peanut oil

1 (80g) small brown onion, chopped coarsely

2 clove garlic, quartered

2 tablespoon coriander, stems and roots, finely chopped

2 centimetre (10g) piece fresh ginger, grated

10 centimetre (20g) stick fresh lemon grass, chopped finely

1 tablespoon halved unroasted, unsalted macadamias

1/2 teaspoon each ground turmeric and ground coriander

1/4 cup loosely packed fresh mint leaves

12 (540g) uncooked medium king prawns

1 litre (4 cups) chicken stock

3 1/4 cup (810ml) coconut milk

4 kaffir lime leaves, shredded finely

150 gram rice stick noodles

300 gram scallops, roe removed

150 gram marinated tofu, cut into 2cm pieces

2 tablespoon lime juice

2 cup (160g) bean sprouts

4 green onions (scallions), sliced thinly

Method

1.Shell and devein prawns, leaving tails intact.

2.Make laksa paste. Cover chillies with the water in small heatproof bowl, stand 10 minutes; drain. Blend or process chillies with coriander, chillies, water, peanut oil, onion, garlic, ginger, lemon grass, macadamias, chopped coriander (root and stem mixture) turmeric and ground coriander and mint leaves until smooth.

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, season to taste.

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

A sweet chilli-flavoured tofu was used in this recipe, available already marinated. Various- flavoured marinated tofu pieces can be found, cryovac-packed, in the refrigerated section in most supermarkets and Asian food stores.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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