Squid laksa is Che Barrington's favourite Sugar Club recipe. Photo / Doug Sherring
Serves 6
• 1.8 litres fish stock
• 300g pumpkin, cut into 6 wedges
• 200g dried egg noodles
• 8 tbsp sesame oil
• 12 baby squid, cleaned and washed
• 2 hot green chillies, finely sliced
• 6 lime leaves
• 6 baby aubergines, cut into quarters
• 12 fine slices galangal
• 6 cloves of garlic,
peeled and finely sliced
• 2 tsp fish sauce
• 2 tsp tamari
• 2 tbsp tamarind paste
• 50ml fresh lime juice
• 6 quail eggs
• Fresh coriander
1. 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.
2. 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.
3. 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.
