Duck Laksa with Five Spice Linguini

Steps

1. Prep meatballs Bring a pot of salted water to the boil. Combine all duck meatball ingredients together in a bowl with a pinch of salt and roll into golf-ball sized balls.
2. Cook meatballs Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for 6-8 minutes, turning often, until browned and cooked through. Remove from pan and rest, covered. Wipe pan clean and return to heat.
3. Cook laksa Fry laksa paste for 30 seconds, until fragrant. Stir in coconut cream, chicken broth and fish sauce, then bring to a gentle simmer for 3-4 minutes. Return meatballs to pan and toss to coat in laksa. Remove from heat and season to taste.
4. Cook pasta While laksa simmers, cook pasta. Cook in pot of boiling water for 2-3 minutes, until tender. Drain, add to pan with meatballs and laksa and toss to coat.
5. Prep slaw While pasta cooks, thinly slice bok choy and toss in a bowl with mung bean sprouts and a drizzle of oil and vinegar. Season to taste.
6. Serve laksa topped with slaw. Spinkle over crispy shallots and Thai basil.