Seafood Laksa

By The Canadian Living Test Kitchen

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Nutritional Info
Per serving: about	-
cal	574574 cal
pro	45 g45g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	87 g87g carb
fibre	5 g5g fibre
chol	251 mg251mg chol
sodium	1,053 mg1,053mg sodium
% RDI:	-
calcium	1616 calcium
iron	5252 iron
vit A	1212 vit A
vit C	3737 vit C
folate	2525 folate

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Heat Rating: Fiery Almost any kind of fish is suitable for this fabulously tasty meal in a bowl, but we recommend halibut or catfish.

Ingredients

1/4 cup tamarind pulp 1/4 1/4cup cuptamarind pulp
1 tbsp coriander seeds 1 1tbsp tbspcoriander seeds
1-1/2 tsp cumin seeds 1-1/2 1-1/2tsp tspcumin seeds
1-1/2 tsp fennel seeds 1-1/2 1-1/2tsp tspfennel seeds
1/2 tsp peppercorns 1/2 1/2tsp tsppeppercorns
2 tbsp shrimp paste 2 2tbsp tbspshrimp paste
4 stalks tender lemongrass , trimmed4 4stalks stalkstender lemongrass, trimmed
15 dried red hot peppers 15 15dried red hot pepperdried red hot peppers
8 shallots , chopped8 8shallotshallots, chopped
4 red finger hot peppers , chopped4 4red finger hot pepperred finger hot peppers, chopped
1 clove garlic , chopped1 1clove garliccloves of garlic, chopped
2 tbsp minced gingerroot 2 2tbsp tbspminced gingerroot
1/4 cup packed palm sugar 1/4 1/4cup cuppacked palm sugar or light brown sugar
1 tbsp turmeric 1 1tbsp tbspturmeric
2 tsp salt 2 2tsp tspsalt
1-1/2 1-1/2lb lbfish filletfish fillets, cut in 2-inch (5 cm) chunks
1 1lb lblarge raw shrimp, peeled and deveined
8 oz cleaned squid , sliced8 8oz ozcleaned squid, sliced
1 pks laksa noodles 1 1pks pkslaksa noodles or rice stick noodles
1 cup fresh pineapples 1 1cup cupfresh pineapplepineapples
1 English cucumber , coarsely grated1 1English cucumberEnglish cucumbers, coarsely grated
1/2 sweet onion , thinly sliced1/2 1/2sweet onionsweet onions, thinly sliced
1/4 cup pickled shallots 1/4 1/4cup cuppickled shallotshallots or pickled onions
1/2 1/2cup cuploosely packed small mint leafmint leaves
Lime wedges Lime wedges

Preparation

In small saucepan, bring tamarind pulp and 2 cups (500 mL) water to boil; reduce heat to medium and simmer for 10 minutes. Strain through sieve into large saucepan, pressing with spatula to extract liquid; discard solids. Set aside.

In small skillet, toast coriander seeds, cumin seeds, fennel seeds and peppercorns over medium-low heat until fragrant, about 5 minutes. In clean coffee grinder, grind to fine powder; set aside. In same pan and using fork, mash shrimp paste; cook over medium heat, mashing, until crumbly, dry and very smelly. Transfer to food processor.

Slice lemongrass paper-thin; add to food processor.

Break dried hot peppers in half; shake out and discard seeds. In clean coffee grinder, grind until coarse powder. Add to food processor along with chopped shallots, finger hot peppers, garlic, ginger and 1 cup (250 mL) water; purée until fairly smooth. Add to tamarind liquid in saucepan. Stir in 8 cups (2 L) water, sugar, turmeric, salt and coriander seed mixture; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 20 minutes.

Add fish; cook over medium-high heat for 3 minutes. Add shrimp; cook for 2 minutes. Add squid; cook for 1 minute.

Meanwhile, bring large pot of water to boil; add noodles. Remove from heat; cover and let stand for 15 minutes. (Or, if using rice stick noodles, cook according to package instructions.) Drain; divide among 6 warmed large soup bowls. Keep warm.

Ladle soup over noodles. Top with pineapple, cucumber, onion, pickled shallots, then mint. Serve with lime wedges to squeeze over top.

Additional information :

Milder Version: Reduce the number of dried hot peppers to 5. Replace fresh red finger hot peppers with 1 sweet red pepper.

Source : Canadian Living Magazine: May 2003