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25g raw cashew nuts
3 shallots, or 1 medium onion, sliced
1 piece lemon grass, 5cm long, shredded
2 cloves garlic, crushed
2 tbsp vegetable oil
1 piece shrimp paste, 12mm square, or 1
tbsp fish sauce
1 tbsp mild curry paste
400g canned coconut milk
1/2 chicken stock cube
3 curry leaves, optional
450g white fish fillet, cod, haddock or
whiting
225g prawn (shrimp) tails, fresh or cooked
1 small cos lettuce, shredded
115g bean sprouts
3 spring onions (scallions), shredded
1/2 cucumber, sliced and shredded
150g Laksa noodles (spaghetti size rice
noodles), soaked for 10 minutes before cooking
prawn crackers, to serve
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Method :
Grind the
cashew nuts using a pestle and mortar or food processor with the
shallots or onion, lemon grass and garlic. Cook the noodles according to
the instructions. Heat the oil in a large wok or saucepan, add the
contents of the mortar of rood processor, and fry until the nuts begin
to brown, for about 1-2 minutes. Add the shrimp paste of fish sauce and
curry paste, followed by the coconut milk, stock cube and curry leaves.
Simmer fro 10 minutes. Cut the white fish into bite size pieces. Place
the fish and prawns (shrimp) in a large frying basket, immerse into the
simmering coconut stock and cook for 3-4 minutes.
Cooking tips
To serve,
line a large serving platter with the shredded lettuce leaves. Arrange
the salad ingredients in neat piles together with the cooked fish,
prawns (shrimp) and noodles. Serve the salad with a bowl of Prawn
Crackers adn the broth in a stoneware closed rim pot.
This dish is
served as a hot coconut broth with a separate platter of prawns
(shrimp), fish and noodles. Diners are invited to add their own choice
of accompaniment to the broth.
Serves 4 - 6
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