Ingredients
Laska paste
Method
1.Shell and devein prawns, leaving tails intact.
2.Make laksa paste. Cover chillies with the water in small heatproof bowl, stand 10 minutes; drain. Blend or process chillies with coriander, chillies, water, peanut oil, onion, garlic, ginger, lemon grass, macadamias, chopped coriander (root and stem mixture) turmeric and ground coriander and mint leaves until smooth.
3.Cook paste in large saucepan, stirring, about 5 minutes or until fragrant. Stir in stock, coconut milk and lime leaves; bring to the boil. Reduce heat; simmer, covered, 20 minutes.
4.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.
5.Add prawns to laksa mixture; simmer, uncovered, about 5 minutes or until prawns change colour. Add scallops and tofu; simmer, uncovered, about 3 minutes or until scallops change colour. Remove from heat; stir in juice, season to taste.
6.Divide noodles among serving bowls; ladle laksa into bowls, top with sprouts, onion, chilli and coriander.
A sweet chilli-flavoured tofu was used in this recipe, available already marinated. Various- flavoured marinated tofu pieces can be found, cryovac-packed, in the refrigerated section in most supermarkets and Asian food stores.
Note
