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Easy Seafood Laksa (Serves 4)
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Cooking & Preparation Time:  Around 30 minutes  

Starfish Rating:


250g rice vermicelli
20ml (1 tablespoon) peanut oil
1/4 cup good-quality laksa paste*
750 ml (3 cups) fish or vegetable stock
400 ml coconut milk
750 g green prawns, de-veined, shelled, tails on
250 g scallops
100 g deep-fried tofu*, quartered
100 g bean sprouts, trimmed
1/2 cup each fresh coriander (cilantro), Vietnamese mint* and Thai basil* leaves, plus extra to serve
1 small red chili, seeds removed, cut into thin strips
2 tablespoons chopped peanuts, to serve
Fried Asian shallots*, to garnish
Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.

Place oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1 minute. Stir in the stock, bring to the boil, then add the coconut milk and simmer for 2 minutes. Add the green prawns, scallops and deep-fried tofu and cook for 2 minutes before adding 1 teaspoon of salt.

Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of chilli, peanuts, shallots and the extra fresh herbs.

* Ingredients should be available from Asian supermarkets. If the Vietnamese mint and Thai basil are unavailable, substitute with extra fresh coriander (cilantro).

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