Seafood Laksa - cooking recipe

Ingredients

None None Laksa paste
2 cloves garlic, sliced
4 None spring onions, chopped
4 None small red chilies, seeded
10 sprigs fresh cilantro, coarsely chopped
1 stalk lemongrass, chopped
1 tbsp chopped fresh ginger
1 tbsp sesame oil
1 tsp shrimp paste
1/2 tsp ground turmeric
1 tbsp ground cumin
1 tsp brown sugar
None None Seafood Laksa
1 tbsp peanut oil
4 cups fish stock
1 (13.5 oz) can coconut milk
13.5 oz small crabs, cleaned, gills and guts removed, quartered
9 oz small mussels, scrubbed, beards removed
9 oz medium raw shrimp, peeled, deveined
7 oz small squid, cleaned, scored, cut into strips
10.5 oz firm white fish fillets, cut into 1 1/4 inch pieces
2 tbsp lime juice
1 tbsp fish sauce
1 lb fresh rice noodles, rinsed under hot water
1 bunch fresh mint
None None bean sprouts and chili or sambal oelek, to serve

Preparation

For the laksa paste, blend or process all ingredients to form a paste.
Heat oil in a wok. Cook laksa paste, stirring constantly, for 3 mins, or until aromatic. Add stock. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins. Add coconut milk and bring to a boil. Add crab and simmer, uncovered, until beginning to change color. Add mussels and stir through. When simmering again, add shrimp, squid and fish. Simmer, uncovered, until seafood is just cooked through. Remove from heat and add lime juice and fish sauce.
Divide noodles between serving bowls. Ladle soup over top then garnish with mint and bean sprouts. Serve with extra chili or sambal.