Keto Laksa Johor with Zucchini Noodles

Ingredients

• 4 medium Zucchini
• 2 cans Coconut Milk
• about 450 g Prawns
• about 225 g Fish (Mackerel or Seabass)
• 1 teaspoon Dried Shrimp Paste (Belacan)
• 2.54 cm Galangal
• 2 stalks Lemon Grass
• 1 tablespoon Chili Paste
• 1 medium Cucumber
• 1/2 cup Bean Sprouts
• 1/4 cup Mint Leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the 4 medium Zucchini and spiralize them into noodles; set these zucchini noodles aside.
2. 2In a large heavy-bottomed pot (e.g., 6-quart or larger), add enough water to cover the seafood. Bring the water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g Prawns and about 225 g Fish (Mackerel or Seabass). Boil for 3-5 minutes, or until the prawns turn pink and opaque, and the fish flakes easily with a fork and reaches an internal temperature of 63°C. Carefully remove the prawns and fish from the pot using a slotted spoon. Reserve 4 cups of the cooking liquid (fish stock) in a separate bowl. Allow the fish to cool slightly, then flake the cooked about 225 g Fish meat, discarding any bones or skin. Set aside the flaked fish and cooked about 450 g Prawns.
3. 3Combine the 1 teaspoon Dried Shrimp Paste (Belacan), 2.54 cm Galangal (peeled and roughly chopped), 2 stalks Lemon Grass (tough outer layers removed, bottom white part roughly chopped), and 1 tablespoon Chili Paste in a blender or food processor. Blend until a fine, smooth paste forms.
4. 4In the same large heavy-bottomed pot, heat over medium heat (148.9-162.8°C / 150-160°C). Add the prepared spice paste and sauté for 3-5 minutes, stirring constantly, until very fragrant and slightly darkened. Pour in the 2 cans Coconut Milk and the 4 cups of reserved fish stock. Bring the mixture to a gentle simmer over medium heat (around 87.78-93.33°C / 88-93°C), stirring occasionally, and cook for 10-15 minutes to allow the flavors to meld.
5. 5Add the flaked about 225 g Fish and the cooked about 450 g Prawns to the simmering gravy. Stir gently and continue to simmer for another 2-3 minutes, just until the seafood is heated through.
6. 6Thinly slice the 1 medium Cucumber. Arrange the spiralized 4 medium Zucchini noodles in serving bowls. Ladle a generous amount of the hot laksa gravy with the flaked fish and prawns over the zucchini noodles. Garnish each serving with the sliced 1 medium Cucumber, 1/2 cup Bean Sprouts, and 1/4 cup Mint Leaves.

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