Langoustine and Queen Scallop Laksa

Laksa is one of Malaysia’s most famous exports. If your’e a fan of Pho or Ramen then you’ll love this. Once you have made the spicy coconut broth you can put whatever you like in with it. I’ve gone a bit posh with this but I was at the market and Ridleys Fish and Game had some huge Langoustines that were too good to miss out on. You can use prawns if you prefer. This Recipe will serve 3-4

For the Laksa Paste you will need.

1 Onion

3 Cloves Garlic

1 Inch Ginger

1 Red Chilli

3 Thai Chillies

1 tsp Coriander stalks

1/2 tsp Tumeric

1 tsp Coriander Powder

1/2 tsp Cumin

Zest 1 Lime

1 tsp Sesame Oil

1/2 tsp Paprika

2 tbs Light Soy

Basically you just bung this all in a food processor and blitz it up until you have a fine paste. You can freeze the paste and use it any time or just put it in the fridge for an our or so to let the flavours blend.

For the broth itself you will need:

150g Queen Scallops

9 Langoustines (Cooked and Shelled)

2 Thai Chillies

Fresh Corinder

2 Tins Coconut Milk

450 ml Chicken Stock (Can use fish if you prefer)

150g Ribbon Rice Noodles

1 Pack Baby Pac Choi

Juice of 1 Lime

1 tbs Fish Sauce

1 tbs Light Soy

Salt and Pepper

3 Spring Onions

1. Once you have blended all of the Laksa paste gently warm the pan and take about 3 heaped tablespoons of the paste and just cook off the rawness for a couple of minutes before adding the coconut milk and stock. Heat it through for a couple of minutes then add the soy, lime juice and fish sauce. Test the broth for seasoning and add in more paste if you feel it needs it.

2. Keep the broth on a gentle simmer just to allow the flavours to develop for 5 minutes.

3. In salted water cook your noodles until soft then refresh in cold water to stop them overcooking.

4. Heat a frying pan to a high heat and drop in the scallops, season with salt and cook on both sides for about 30 seconds.

5. Ok so now its just about the last minute to finish things off. Drop in the noodles, pac choi, langoustine and scallops and warm it through just to take the rawness off the pac choi. Add a final seasoning of salt and white pepper then serve with a couple of wedges of lime and the langoustine.

Enjoy!