1 crab, about 500g

250g uncooked tiger prawns

250g mussels, scrubbed

2 tablespoons sunflower oil

1 stalk of lemongrass, sliced diagonally into 2 cm pieces

3 kaffir lime leaves

2cm ginger, thinly sliced

2 tablespoons chopped coriander leaves

400ml coconut milk

600ml water

Salt

Juice of 1/2 lime

350g rice noodles

Parsley, mint, basil or coriander leaves to garnish

For the Laksa Paste

100g shallots

3 cloves of garlic

8 candlenuts (or macadamia nuts or blanched almonds)

1 stalk of lemongrass, cut into thin rounds

1 tablespoon sunflower oil

3 fresh or dried red chillies

teaspoon shrimp paste or 1 tablespoon fish sauce

1 tablespoon turmeric powder1 teaspoon ground cumin

1 tablespoon jaggery (palm sugar), or demerara sugar

CRACK open the crab and reserve the meat. Put the shells to one side.

Shell the prawns, remove the black veins and reserve the heads and shells for stock.

Cook the mussels in a covered saucepan with a glassful of water until they open, reserving both the mussels, still in their shells, and the cooking liquor.

Fry the crab and prawn shells in the sunflower oil briefly, then add the lemongrass, kaffir lime leaves, ginger and coriander. Stir in the mussel liquor. Cook until almost evaporated. Add half of the coconut milk and all the water.

Simmer for 15 minutes, then strain to remove all shells and spices.

Meanwhile, make the laksa paste. Using a pestle and mortar or a food processor, blend the shallots, garlic and nuts. Add the lemon grass and stir well.

Fry the mixture in the sunflower oil until you begin to smell the aroma of the ingredients. Stir in the chillies.

Wrap the shrimp paste (if using) in foil, and heat over the hob for a few seconds to release the flavour, then crumble it into the pan. Add the turmeric, cumin, fish sauce (if using) and sugar.

Heat through. Add the shellfish, stock and simmer for 10 minutes.

Finally, add the crab, prawns and mussels and simmer on the lowest heat for a further 5 minutes. Check and adjust the seasoning, adding salt if necessary. Remove from the heat and add the lime juice.

In a separate pan, boil the noodles according to instructions on the packet.

Divide between four bowls and pour the shellfish laksa on top. Garnish with your choice of fresh herbs.