Seafood Laksa

• 1/4 cup peanut oil
• 2 teaspoons palm sugar (or substitute brown sugar)
• 2 (14 ounce) cans coconut milk
• 3 cups fish stock or 3 cups chicken stock
• 2 -3 teaspoons asian fish sauce
• 10 ounces firm white fish fillets, bones and skin removed
• 20 medium uncooked shrimp
• 2 small squid, hoods (optional)
• 6 ounces fresh crabmeat, cooked
• 12 ounces hokkien noodles or 12 ounces fresh rice noodles
• 1 -2 tablespoon lime juice
• 1 bunch bok choy, washed and cut into bite-sized pieces.
• 20 mint leaves
• 1 cup loosely packed fresh cilantro stem
• 1 cup bean sprouts
• fried shallot (available in packets from Asian food stores)
• fresh red chile, sliced extra (optional)
• Laksa Paste
• 2 teaspoons dried shrimp paste (belacan)
• 2 cloves garlic, sliced
• 4 spring onions, chopped
• 3 -5 small fresh red chilies, coarsely chopped (and seeded, if desired, for less heat)
• 4 coriander roots, scraped and chopped
• 2 stalks lemongrass, white part only,coarsely chopped
• 1 tablespoon chopped fresh ginger
• 4 macadamia nuts or 4 candlenuts
• 6 sprigs vietnamese mint or 6 sprigs of fresh mint (optional)
• 1 tablespoon sesame oil
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mild paprika
• 1/2 teaspoon sea salt

1. For laksa paste: place dried shrimp paste on a foil-lined baking tray and roast at 350 deg F (180C) for 5 to 10 minutes, until lightly roasted.
2. Blend or process all the paste ingredients, including the roasted dried shrimp paste, until a smooth paste forms.
3. Cut fish fillets into 11/4" pieces.
4. Peel and de-vein shrimp, leaving tails intact Cut cleaned squid down one side to open out flat, score inside surface in a criss-cross pattern and cut into strips.
5. Heat peanut oil in a wok until almost smoking, add laksa paste and stir-fry over medium heat for 3 to 5 minutes, stirring constantly until the oil has been absorbed and the paste is fragrant.
6. Add palm sugar, coconut milk and fish or chicken stock, bring to the boil and allow to simmer for a few minutes.
7. Season to taste with fish sauce, and add a little more palm sugar, if necessary, to balance the flavors.
8. When ready to serve, add the fish, shrimp and squid (or chicken if you prefer), and simmer uncovered for a few minutes until the seafood (or chicken) is just cooked through.
9. Meanwhile, heat the noodles according to packet instructions, drain, and keep warm.
10. Lastly, add the crabmeat to the laksa and heat through gently.
11. Remove laksa from heat and add the lime juice to taste.
12. Divide the hot noodles, bok choy and mint leaves between serving bowls.
13. Ladle hot soup over the top.
14. Serve soup topped with cilantro sprigs, bean sprouts, fried shallots, and extra chili if desired.

peanut oil, palm sugar, coconut milk, fish stock, fish sauce, white fish, shrimp, hoods, fresh crabmeat, noodles, lime juice, bok choy, mint, cilantro stem, bean sprouts, shallot, fresh red chile, laksa paste, shrimp, garlic, spring onions, red chilies, coriander roots, stalks lemongrass, fresh ginger, nuts, mint, sesame oil, ground turmeric, ground cumin, ground coriander, paprika, salt

Taken from www.food.com/recipe/seafood-laksa-78051 (may not work)