Seafood and Coconut Laksa recipe | Delia Smith

Ingredients

• 24 raw tiger prawns
• 1 lb 2 oz (500 g) fresh mussels
• 4 oz (110 g) medium-thickness white rice noodles
• 14 fl oz (400 ml) tinned coconut milk
• 2 oz (50 g) shelled, unsalted macadamia nuts or peanuts
• 1 tablespoon groundnut or other flavourless oil
• 2 oz (50 g) piece of cucumber, peeled
• 4 oz (110 g) beansprouts
• juice of 1 lime
• a small bunch of fresh basil, stalks discarded and leaves roughly shredded
• a small bunch of fresh mint, stalks discarded and leaves roughly shredded
• sea salt
• 3 medium red chillies, deseeded and chopped
• 1 dessertspoon dried shrimp paste
• 4 shallots, peeled
• 2 stems of lemon grass, trimmed and outer layer removed, stems chopped
• a small piece of fresh galangal or root ginger, peeled and roughly chopped
• 1 dessertspoon ground turmeric