Crab & Prawn Wonton Laksa from The Sugar Club Cookbook by Peter Gordon

Ingredients

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