Name: Crab & Prawn Wonton Laksa
Yield: For Eight Portions
Ingredients: Asian fish sauce; 1 teaspoon fresh ginger, finely grated; 150g (5 oz) raw prawn meat, finely minced; 4 lemon-grass stems, bashed to flatten them; 6 lime leaves; 400ml (14fl oz) chopped tomatoes (tinned are fine); 1 10cm (4in) thumb of galangal, finely sliced; 1 cup fresh coriander leaves; ¼ cup fresh mint leaves; 12 small bok choy, cut in half and washed; Lemon juice; 6 spring onions, finely sliced; 150 wonton wrappers (this is an approximate number as you need enough to shred into noodles); 1 carrot, peeled and finely sliced; 2 red onions, peeled and quartered; 2 medium-hot red chillies, cut in half; 1 10cm (4in) thumb of fresh ginger, finely sliced; 3 teaspoons dried shrimp paste, roughly chopped; 6 cloves of garlic, crushed with their skins on; 1.5kg (3¼lb) crabs

Preparation info

For
Eight
Portions

Difficulty
Complex

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This is a light and delicate laksa that makes an excellent first course or, if you bulk it out, a filling main course. Here the noodles are shredded ‘wonton’ wrappers – most good Asian food stores have them. You can also make the laksa from fish stock and use canned crab meat, which will save a lot of time. Otherwise, buy crabs that you know are meaty (look for specimens with big claws) as this will make the job of removing the flesh much easier. You may need a hammer or mallet to crack ope