Laksa Pasta

Laksa Pasta - Everyone makes it with Laksa Pesto. So I decided to make mine the 'traditional' way.... I have made this a few times. Its painfully easy to make and very very tasty.

Ingredients

200 grams Linguini or Angel Hair spaghetti – cooked according to pack
300 grams Prawns – shelled and cleaned.
300 grams Mackerel Fish – skinned and cut into bites pieces
Fish cake - sliced
Tofu puffs (Tau Pok) – sliced
1 pack of Enoki mushrooms - cut-off the roots
Quail eggs – hardboiled and shelled
1 bundle of Laksa leaves – pluck the best leaves, chopped finely
2 Red chillies – deseeded and finely sliced
200 grams of Laksa Paste (you can use a ready made paste if you want or use the recipe below).
Corn flour
Oil for frying
200 mls Coconut milk (to make it healthier you may replace half of the coconut milk with unsweetened fresh soy milk)
Salt to taste

Directions
1. Season the prawn and fish with salt, pepper and toss in corn starch and fry till lightly golden brown

2. Heat wok with about 2 tablespoon of oil from frying the seafood

3. Fry the laksa paste till really fragrant and the oil separates

4. Add the coconut milk, laksa leaves, salt and simmer till half reduced

5. Add the quail eggs and tofu puff. Toss.

6. Add the fried prawns and fish. Toss.

7. Add the pasta. Toss.

8. Serve hot, garnished with Enoki mushrooms and a sprinking of chopped laksa leaves.

Laksa Paste

1 teaspoon - shrimp paste (or balachan powder)

4 pieces – dried chilli 1 thumb sized piece – fresh turmeric
2 pieces – Lemongrass (use only the white part)
2 pieces – Small Onions, chopped

4 cloves – Garlic, chopped

4 pieces – Buah keras (candlenut)
2-3 tablespoons – Cooking oil
3 thumb sized pieces – Galangal, chopped
50 grams – Dried shrimp, soaked

1. Grind to a smooth paste.
2. Can be kept frozen till use.