Squid, Pumpkin & Quail Egg Laksa

Name: Squid, Pumpkin & Quail Egg Laksa
Yield: For Six
Ingredients: 50ml (1¾fl oz) fresh lime juice; 2 teaspoons tamari; 2 teaspoons Asian fish sauce; fresh coriander; 2 tablespoons tamarind paste; 5 tablespoons sesame oil; 12 baby squid, cleaned and washed; 300g (11 oz) pumpkin, cut into 6 wedges; 200g (7 oz) dried egg noodles; 6 baby aubergines, cut into quarters; 12 fine slices of galangal; 2 hot green chillies, finely sliced; 6 lime leaves; 6 cloves of garlic, peeled and finely sliced; 1.8 litres (3 pints) fish stock; 6 quail eggs

Preparation info

For
Six

Difficulty
Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This laksa not only looks fairly spectacular – with a tiny fried egg and squid tentacles floating on top – it also has a splendid array of clean tastes, all of which work well together. The sweetness of the pumpkin is a perfect foil to the chilli-fired heat.

Ingredients

1.8 litres (3 pints) fish stock
300g (11

Fish course
Pescatarian
Gluten-free

Method

Bring the fish stock to the boil and add the wedges of pumpkin; boil the pumpkin until cooked and remove from the pot, but keep warm. Add the noodles to the pot and cook until done. Drain through a colander into a large bowl, keeping the liquid.

Return the emptied pot to the heat and heat 2 tablespoons of sesame oil until it begins to smoke. Add the baby squid and fry for 2 minutes, the