Spicy Recipes by SpicyRecipe.net » Malaysian Spicy Recipes http://www.spicyrecipe.net Spicy Recipes That Make You Wanna Cook Thu, 02 Jul 2009 16:53:28 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Rice Noodles and Seafood in Spicy Soup Recipe http://www.spicyrecipe.net/rice-noodles-and-seafood-in-spicy-soup/ http://www.spicyrecipe.net/rice-noodles-and-seafood-in-spicy-soup/#comments Sun, 10 Aug 2008 05:05:10 +0000 spicyrecipe http://spicyrecipe.net/?p=43 Taste this fantastic seafood dish to help you keep away the cold especially during winter.

Prep time: 1 hour plus soaking
Total cooking time: 1 hour
Serves 4

Rice Noodles and Seafood in Spicy Soup Recipe Ingredients:

4-5 large dried red chillies
500 g raw prawns
1.5 litres of water
1 red onion, chopped roughly
5 cm piece galangal, peeled and roughly chopped
4 stems lemon grass, sliced (only the white part)
10 candlenuts
3 medium-sized red chillies, seeded and roughly chopped
2 teaspoons grated fresh turmeric
2 teaspoons shrimp paste
3 tablespoons oil
2 cups coconut milk
8 ready-made fried sliced fish balls
500 g fresh thin rice noodles, gently separated using fingertips
1 or 2 cucumbers, cut into short thin strips
100 g bean sprouts, scraggly ends removed
1/2 cup mint leaves

Rice Noodles and Seafood in Spicy Soup Recipe Cooking Instructions:

1. Soak the chillies in hot water for 20 minutes while preparing the stock.

2. Set aside 4 prawns and peel the remainder. Retain all the heads, shells, tails and legs. Place all the peelings in a large, deep heavy-based pan and cook uncovered over medium heat for 10 minutes while occasionally shaking the pan. The prawn peelings will turn a bright dark orange and aromatic. Stir in 1 cup of water and when it has boiled and almost evaporates away, add another cup and bring it to the boil before adding the remaining water. The color of the stock will be dark rich and all the flavor from the base pan will be incorporated in the stock by slowly adding the water in the initial stages. Bring the stock to the boil and simmer gently, uncovered, for 30 minutes. Add the 4 reserved whole prawns and cook until they turn pink. Remove with a slotted spoon and set aside. Strain the stock and discard all the peelings. There should be about 2-3 cups of stock.

3. While the stock is simmering, drain the chillies and place in a food processor with the onion, galangal, lemon grass, fresh chillies, candlenuts, shrimp paste, turmeric and 2 tablespoons of oil. Process, regularly wiping down the sides of the bowl with a spatula, until very finely chopped.

4. Heat the remaining oil in a wok and cook the paste over low heat for about 8 minutes. Stir regularly until the mixture is very aromatic. Stir in the stock and coconut milk. Bring to the boil, lower the heat and simmer for 5 minutes. Add the prawn meat and fish ball slices and simmer until the prawns turn pink.

5. In a separate pan of boiling water, cook the rice noodles for about 30 seconds. Do not overcook or they will fall apart. Drain well and divide the noodles among 4 deep soup bowls.

6. Ladle the hot soup over the noodles. Garnish with a little of the cucumber, bean sprouts and mint leaves and top each bowl with a cooked prawn. Serve immediately. Arrange the remaining garnishes on a plate for your guests to add more of the favourite to the Laksa.

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