MIXED SEAFOOD LAKSA

      Title: MIXED SEAFOOD LAKSA
  Categories: Soups, Seafood, Singapore
       Yield: 8 Servings
  
            PRAWN STOCK AND SEAFOOD
       1 lb Raw prawns
       1 lb Fish fillets
     1/4 ts Pepper
       1 ts Salt
       4 oz Crab meat OR
            2 crabs; cooked and cut into
            -pieces
       5 tb Oil
       8 c  ;water
       2 ts Salt
       1 lb Rice vermicelli*
       1 lb Fresh bean sprouts
       1 lg Cucumber;peeled and coarsely
            -grated
       8    Spring onions (scallions)
     1/2 c  Fresh mint leaves; firmly
            -packed
            SOUP
       2 md Onions; quartered; finely
            -sliced
       2 cl Garlic; finely chopped
       2 ts Grated lemon rind; finely
            -chopped
       2 ts Laos powder**
       8    Candlenuts; finely grated***
       6    Dried chillies; seeds
            -removed
       2 ts Dried shrimp paste (blacan)
       2 ts Ground turmeric
       4 ts Ground coriander
            Prawn stock with seafood
            -see above
       8 c  Coconut milk
       2 ts Sugar
   2 1/2 ts Salt; or to taste
  
   *  This is also known as rice sticks and is available in Chinese
   groceries. ** A very delicate spice sold in powder form. Also known
   as kha in Thai cooking. Available in Asian groceries. ***A hard nut
   with lots of oil used to flavor curries.  Also known as kemiri
   (Indonesian) or buah keras (Malay). Available in Asian groceries.
   
   Shell and devein prawns, reserving shells and heads. Drain these
   thoroughly.  Remove any bones and skin from fish fillets and using a
   chopper, chop very finely. Mix in the salt and pepper and shape into
   small balls, or into a sausage-shaped roll and divide into
   finger-width slices. Pick over crab meat and discard any bony tissue,
   or chop the whole crabs into pieces after removing top shell and
   fibrous tissue.
   
   Heat 2 tablespoons oil in a saucepan and when very hot throw in the
   prawn heads and shells and fry until they turn bright red. Add 8 cups
   water and 2 teaspoons salt, cover and simmer 20-30 minutes, then
   strain. Discard shells and heads.  Return the stock to the fire, drop
   in the fish balls or slices and the prawns, cut into pieces if large.
   Return to the boil, then lower heat and simmer for 3-4 minutes.  Set
   aside and keep warm.
   
   Scald the rice vermicelli by pouring boiling water over it, then
   allow it to drain in a colander.  Or soak it in warm water for 5-10
   minutes, drain well. Scald the bean sprouts by pouring boiling water
   over. Rinse in cold water, washing off any loose skins. Pinch off
   straggly brown "tails." Slice spring onions finely, roughly chop mint
   leaves. Set aside each ingredient separately] until serving time.
   
   TO MAKE THE SOUP:  Heat remaining 3 tablespoons oil and fry the
   onions, garlic, and lemon rind until onions are golden. Stir in the
   laos powder, candlenuts, chillies, blacan, turmeric and coriander.
   Add the prawn stock and when the soup comes to the boil add the
   coconut milk, sugar, and salt. Reduce heat and simmer, uncovered, for
   10-15 minutes, stirring to prevent coconut milk curdling.
   
   In each bowl, arrange a ladle of the vermicelli, enough to two-thirds
   fill the bowl.  Add a handful of bean sprouts, a tablespoon each of
   cucumber, and sliced spring onions. Add also a large pinch of mint.
   Pour the boiling soup over and serve immediately.  A hot sambal can
   be served along with this for individuals to add to their portion if
   desired. Serves 8-10. Source:  The Complete Asian Cookbook.
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