Seafood Laksa with Wild Limes and Lemon Myrtle Linguini

    Seafood Laksa with Wild Limes and Lemon Myrtle Linguini

    3saves
    45min


    1 person made this

    Seafood Laksa with made with fish, scallops, prawns and squid and lots of other Australian-spice flavoured ingredients.

    VicCherikoff New South Wales, Australia

    Ingredients
    Serves: 4 

    • 4 cloves garlic, peeled
    • 50g minced ginger
    • 4 shallots
    • 4 small red chillies, or as many as you choose
    • 1 teaspoon peanut oil, for frying
    • 1 teaspoon shrimp paste
    • 500ml coconut milk or 300ml coconut cream
    • 300ml chicken stock
    • 400g snapper fillets cut into 8 pieces
    • 8 – 12 scallops in the half shell
    • 8 king prawns
    • 2 squid tubes
    • ½ teaspoon Lemon Myrtle
    • 10g Rainforest Lime Confit
    • 60ml Lemon Aspen Syrup
    • 300g lemon myrtle linguini
    • a generous tablespoon of salt
    • a dash of sesame seed oil

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Mince the garlic, ginger, shallots and chilli together using a sharp knife and a levered chopping action; then, in a hot pot with a little oil, quickly fry the minced ingredients allowing the aromatics to be released; add in the shrimp paste and continue frying for half a minute longer.
    2. Add the chicken stock, boil and begin reducing, after a few minutes add the coconut milk, lower the heat a little (keeping at a simmer) and continue reducing, the aim is to reduce the volume to a thick soupy consistency – if you are in a hurry, use coconut cream and you won’t have to reduce it so much.
    3. In another pot, boil some salted water for the lemon myrtle linguini, put in the pasta and make sure it doesn’t stick together by gently stirring once the pasta has softened (about 2 minutes) – stirring before this time tends to break the pasta up as it can still be hard and brittle on the inside.
    4. While the flavour base in the pot is reducing down to around ¼ of its original volume, begin to prepare the seafood; peel and de-vein the de-headed prawns (I keep prawn heads and freeze them until I have the time to roast them and then cook them down in seasoned water to make a rich shell-fish stock which I also freeze in ice cube trays for later use), cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; finally, remove any bones from the snapper fillets.
    5. When the lemon myrtle linguini is cooked, drain it, add a dash of sesame seed oil to stop it sticking (and for flavour, of course) and set aside.
    6. Add the squid, snapper, prawns and finally the scallops, wild limes and lemon aspen syrup to the coconut stock reduction and keep the laksa at a gentle boil until the seafood is cooked.
    7. Place a little lemon myrtle linguini into either a bowl, then spoon out the seafood, fishing for 2 pieces of the seafood and two wild limes per serve. Ladle in the laksa sauce, sprinkle on the extra flavour with a little lemon myrtle and top the lot with a sprig of coriander and chervil.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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