Ingredients
- Gravy:
- 5 cm piece galangal, peeled, chopped
- 1 stalk lemongrass, tougher outer stems removed, white part only, chopped
- 6 long red chillies, roughly chopped
- 4 eschalots, sliced
- 3 cloves garlic, chopped
- 1 teaspoon vegetable oil
- 1/3 cup (80ml) vegetable oil
- 4 heads and shells of prawns
- 2 Tbs coriander seeds, crushed
- 1 heaped Tsp ground turmeric
- 20 g toasted belachan
- 800 ml coconut cream, such as kara brand
- 2 Tbs palm sugar
- 800 ml chicken stock
- Lime juice, to taste
- Fish sauce, to taste
- Seafood:
- 1 lobster tail, sliced into medallions
- 4 green prawns, peeled, leaving tails intact
- 4 x 6cm pieces jewfish
- 3 curry leaf stems
- 4 scallops
- 4 whiting fillets
- 12 mussels
- Garnish:
- Fried garlic slices
- Fried eschalots
- Coriander sprigs
- Bean sprouts
- Desert limes (optional)
- Roti bread, to serve
Preparation
Step 1
For the laksa paste, start pounding galangal in a mortar and pestle, then add lemongrass, followed by chilli, eschalots, garlic and oil, pounding to a rough paste. Set aside until needed. Alternatively, you can process in a small food processor.
2.For the gravy, heat oil in a wide, deep frying pan over medium heat. Add prawn heads and shells and cook for 1 minute or until they have turned red. Add coriander seeds and turmeric and cook for 30 seconds or until fragrant, then add belachan and break down with the back of a spoon.
3.Add laksa paste and cook for about 1 minute or until fragrant, then add coconut cream. Continue to cook over low heat for about 5 minutes, then add palm sugar and stock. Bring to the boil, then reduce heat to a simmer and cook for 40 minutes to allow flavours to infuse. Season to taste with lime juice and fish sauce. Using a slotted spoon, remove shellfish heads and shells, and discard if desired.
4.For the seafood, heat a wide, deep frying pan over medium heat. Add lobster, prawns and jewfish to pan. Ladle over gravy, add curry leaves, and bring to the boil. Add scallops, whiting and mussels, cover with lid and cook for about 2 minutes until mussels have opened, occasionally basting seafood with gravy until just cooked.
5.To serve, garnish laksa with garlic, eschalots, coriander sprigs, bean sprouts, and desert limes if using. Serve with roti bread.