Che Barrington's favourite squid, pumpkin and quail egg laksa
Photo by Doug Sherring
Squid laksa is Che Barrington's favourite Sugar Club recipe.
|1.8 Ltr||Fish stock|
|300 g||Pumpkin, cut into 6 wedges|
|200 g||Dried egg noodles|
|8 Tbsp||Sesame oil|
|12||Baby squid, cleaned and washed|
|2||Green chillies, hot, finely sliced|
|6||Kaffir lime leaves|
|6||Eggplant, baby, cut into quarters|
|12 slices||Galangal, fine|
|6||Garlic cloves, peeled and finely sliced|
|2 tsp||Fish sauce|
|2 tsp||Tamari sauce|
|2 Tbsp||Tamarind paste|
|50 ml||Fresh lime juice|
- 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, reserving the cooking liquid.
- Return the emptied pot to the heat and heat 2 tbsp of sesame oil until it begins to smoke.
- Add the baby squid and dry-fry for 2 minutes, then remove and place with the pumpkin.
- Add the remaining sesame oil and, when hot, add the next five ingredients.
- Fry for 1 minute on a high heat, stirring well, then add the still-warm fish stock, fish sauce, tamari and tamarind and turn to a simmer.
- After five minutes add the lime juice.
- While this is cooking fry the quail eggs in a little cooking oil or non-stick pan.
- To serve, warm six serving bowls and divide the noodles, pumpkin and squid between them, then ladle in the boiling liquid.
- Carefully place a quail's egg on top of each and add fresh coriander to taste.
- Substitute pineapple-cut squid pieces if you are unable to find baby squid.
- Baby aubergines are available at Asian fruit and vegetable stores. If unavailable, try half an aubergine cut into 3cm pieces and add with the pumpkin to cook.
- Quail eggs are available from specialty stores but you could use hen's eggs and quarter them.