Ingredients

8 raw king pawns
8 small black mussels in shells
1 white fish fillet(about 200g)
3 small squid hoods
1 tb sp oil
1/2 tsp ground turmeric
3 stems lemon grass (white parts only), bruised
2cm piece ginger, thinly sliced
8 kaffir lime leaves, bruised
2 green chilies, chopped
3 cloves garlic, sliced
3 shallots, sliced
2 ripe tomatoes, chopped
3 cups fish sauce
3 cups fish stock or water
2 tsp soft brown sugar
2 tb sp fish sauce
1 tb sp tamarind puree
1tbsp lime juice
1/4 cup each of fresh basil leaves and chopped fresh coriander
2 small red chilies, chopped.

Method

Peel prawns, leaving tails intact, de vein. Remove beards from mussels and
scrub shells to remove all grit.

Cut fish into 4cm pieces. Using a sharp knife, slit the squid up one side, score
the flesh in a diamond pattern and cut the squid into pieces.

Heat oil in a large pan or wok, add the turmeric, lemon grass, ginger, coriander, garlic and shallots, stir over high heat for 1 minute or until aromatic. Add tomatoes, stir until soft. Add the stock to pan, bring to the boil. Reduce heat and simmer, covered for 10 minutes.

Add sugar, tamarind and all the seafood to the pan. Bring mixture to the boil,
cover, cook 3-5 minutes or until tender. Discard lemon grass and any mussels
that have not opened. Gently stir the lime juice and herbs.

Serve sprinkled with red chilies.

(Serves : 4 )