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Assam laksa

Serves 2

2 dried chillies, roasted
1 tsp coriander seeds, roasted
2 tsp shrimp paste, roasted
1 red onion, diced
4 cloves garlic, chopped
1 tsp lime zest
1 stalk lemongrass, green part only roughly chopped
1 tsp galangal, roughly chopped
4 red chilles
¼ cup macadamias
1 tbls coriander roots and stems
1 tsp turmeric powder
1 tbls olive oil
1 litre fish or vegetable stock
2 tbls laksa paste (above)
1 tbls tamarind paste
4 prawns, peeled and deveined (leave tails on)
1 flathead fillet, cut into chunks
1 calamari tube, sliced into 1cm rounds
4 small bundles of rice vermicelli, soaked in hot water
1 tbsp fish sauce (maybe)
Garnish - vietnamese mint, bean sprouts, lime wedges quartered, spring onions cut on the diagonal

Pound all the paste ingredients together in a mortar and pestle or use a food processor.
In a soup pot add the stock, 2 tbls laksa paste and the tamarind paste and let simmer for a few minutes. Now add the seafood and let it cook for a minute or two until it is cooked. Taste for seasoning. If you like it saltier then add some fish sauce.
Drain your noodles in a colander and divide them between 2 bowls. Top these with half the seafood each. Pour the hot broth over and garnish (above).

Janece 10 months ago

Janella, I absolutely love this laksa paste. I used fish balls from the chinese supermarket and silken tofu. Really yummy.

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