Handful of roasted salted peanuts, roughly chopped (optional)
Soft boiled egg to serve (optional)
For the laksa paste if making your own
3 fresh red chillies
Small piece of fresh ginger, peeled and roughly sliced
2 cloves of garlic, peeled
4 shallots, peeled and quartered
2 stalks of lemongrass, peeled, trimmed and roughly chopped
1 tbsp shrimp paste
1 tsp each of ground coriander, paprika, cumin and turmeric
Prepare the seafood. Trim the ends of the squid tubes and very carefully cut in half horizontally. Remove any membranes from inside the squid tubes. Using the sharp tip of a knife, score the squid on the diagonal, making sure not to cut all the way through. Score the squid on the other diagonal so you have a criss cross pattern. Cut the squid into 3 or 4 strips vertically. Pat dry with kitchen roll. Cut the fish into large chunks.
Soak the rice noodles in a large bowl of boiling water for 8-10 minutes.
If making your own laksa paste, blend everything together in a processor.
Heat some oil in a large non-stick frying pan. Cook the squid for a couple of minutes, remove then set aside. Add the paste to the pan and cook for a couple of minutes, stirring constantly. Add the coconut milk and fish stock, scraping the bottom of the pan.
Lower the heat to a gentle simmer and add the scallops, white fish, squid, clams and pak choy. Simmer for 8-10 minutes. Turn off the heat and add the spring onions, beansprouts and lime juice.
Divide the noodles between four bowls and ladle over the laksa. Top with coriander, roasted peanuts, prawns and soft boiled egg just before serving.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!