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Kraken Laksa

Kraken Laksa

Kraken Laksa Paste
4cm piece fresh ginger
1 onion
1 tsp dried chilli (add more if you like it hot)
1 tsp turmeric
1 tsp coriander
1 tsp curry powder
1 spring onion
1 stalk lemon grass
1 tbsp lemon juice
2 tbsp almond meal

200g thick rice noodles
1 cup grated butternut pumpkin
1 tin coconut cream 400ml
3 cups fish stock
1 cup peas
1 cup carrot sticks
Appr. 1kg seafood of your choice. We used groper but any fresh fish will be fine in this recipe and one medium sized squid tube cut into strips provided by Mr. Kraken

Put the ginger, onions, chilli, turmeric, coriander, curry powder spring onion, lemon juice and almond meal in a food processor and blend until you get a paste.
Use half of the paste and put the other half in the fridge (it will store for about 1 week in the fridge)

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Prepare rice noodles according to packet instructions
In a big sauce pan fry off the paste in hot oil until fragrant that should take about 3 minutes. Add the grated pumpkin and cook for another couple of minutes. Pour in the coconut cream and fish stock and bring up to a boil. Turn it down and let it simmer for about 10 minutes. Put your seafood of choice in the sauce pan but be sure not to overcook your seafood. We used groper and squid in our Kraken Laksa. You can also add some prawns, mussels, basically any seafood you like. Prawns and squid don’t take long to cook so add them last. Throw in the peas and carrot sticks and season with salt and pepper. Add the rice noodles and serve. Bon Appetit!

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