Stock and Seafood
1 pound raw prawns
1 pound fish fillets
1/4 teaspoon pepper
1 teaspoon salt
4 ounces crab meat or 2 crabs; cooked and cut into pieces
5 tablespoon oil
8 cups water
2 teaspoon salt
1 pound rice vermicelli
1 pound fresh bean sprouts
1 large cucumber; peeled and coarsely grated
8 scallions
1/2 cup fresh mint leaves; firmly packed
Soup:
2 medium onions; quartered; finely sliced
2 cloves garlic; finely chopped
2 teaspoons grated lemon rind; finely chopped
2 teaspoons Laos powder*
8 candlenuts; finely grated*
6 dried chillies; seeds removed
2 teaspoons dried shrimp paste
2 teaspoons ground turmeric
4 teaspoons ground coriander
prawn stock with seafood, see above
8 cups coconut milk
2 teaspoons sugar
2 1/2 teaspoons salt; or to taste
Laos Powder:
A very delicate spice sold in powder form. Also known as kha in Thai cooking. Available in Asian groceries.
Candlenut:
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 to 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 to 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 to 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 scallions 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 to 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 to 10.
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