SPICY SEAFOOD LAKSA

SERVES 4

200g dry vermicelli 600g skinless ling, pin-boned, cut into 3cm pieces 1 bunch baby bok choy, trimmed, quartered 12 large green king prawns, peeled (tails intact), deveined 1/4 bunch Vietnamese mint, leaves picked 2 Lebanese cucumber, peeled (we used a julienne peeler) 1 cup (100g) bean sprouts Crispy eschalots, to serve

LAKSA PASTE

4 long red chillies, seeds removed,

roughly chopped, plus extra to serve 4 dried chillies, seeds removed,

roughly chopped

3 Asian (red) eschalots, thinly sliced 5cm piece (25g) ginger, peeled,

roughly chopped

3cm piece galangal, peeled,

roughly chopped

2.5cm piece turmeric, peeled,

roughly chopped

2 lemongrass stalks, trimmed,

white part only, roughly chopped 1 tbs toasted ground coriander seeds 1/4 cup (35g) macadamias

1 tbs shrimp paste

LAKSA STOCK

1/4 cup (60ml) vegetable oil 4 cups (1L) good-quality chicken stock 2 tbs fish sauce, or to taste 21/ 2 tsp caster sugar 4 kaffir lime leaves, bruised 400g can coconut milk

For the laksa paste, place all the ingredients in a food processor and whiz until finely chopped and a paste forms. Season to taste and set aside.

For the laksa stock, heat the oil in a large heavy-based saucepan over medium-high heat. Add the laksa paste and cook, stirring frequently, for 6-8 minutes until paste starts catching and the oil splits. Add chicken stock and bring to boil.

Add remaining ingredients, return to the boil, reduce heat to low and simmer for 30-35 minutes until stock is fragrant. Season to taste. Adjust seasoning to your liking, you may need a little more salt or fish sauce. When ready to serve, cook vermicelli according to packet instructions. Meanwhile, add the fish to the laksa and cook for 2-3 minutes. Add bok choy and prawns and cook for 1-2 minutes, then remove from the heat as they will to continue cooking in the hot broth. Divide vermicelli among bowls, ladle in laksa, fish and prawns, and top with mint leaves, cucumber, sprouts and extra chilli. Scatter over crispy eschalots to serve.