Seafood Laksa

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For laksa paste: place dried shrimp paste on a foil-lined baking tray and roast at 350 deg F (180C) for 5 to 10 minutes, until lightly roasted.
  • Blend or process all the paste ingredients, including the roasted dried shrimp paste, until a smooth paste forms.
  • Cut fish fillets into 1¼" pieces.
  • Peel and de-vein shrimp, leaving tails intact Cut cleaned squid down one side to open out flat, score inside surface in a criss-cross pattern and cut into strips.
  • Heat peanut oil in a wok until almost smoking, add laksa paste and stir-fry over medium heat for 3 to 5 minutes, stirring constantly until the oil has been absorbed and the paste is fragrant.
  • Add palm sugar, coconut milk and fish or chicken stock, bring to the boil and allow to simmer for a few minutes.
  • Season to taste with fish sauce, and add a little more palm sugar, if necessary, to balance the flavors.
  • When ready to serve, add the fish, shrimp and squid (or chicken if you prefer), and simmer uncovered for a few minutes until the seafood (or chicken) is just cooked through.
  • Meanwhile, heat the noodles according to packet instructions, drain, and keep warm.
  • Lastly, add the crabmeat to the laksa and heat through gently.
  • Remove laksa from heat and add the lime juice to taste.
  • Divide the hot noodles, bok choy and mint leaves between serving bowls.
  • Ladle hot soup over the top.
  • Serve soup topped with cilantro sprigs, bean sprouts, fried shallots, and extra chili if desired.
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