Seafood Laksa Recipe
Overview:
Seafood Laksa is a vibrant, aromatic soup that’s a culinary journey through the flavors of Southeast Asia. This spicy delicacy, bursting with seafood goodness, is not just a dish—it’s an experience. With a base of rich coconut gravy infused with a homemade laksa paste, this recipe promises to tantalize your taste buds and warm your soul. Let’s embark on this flavorful adventure together!
Recipe Information:
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Total Time: 55 minutes
- Servings: Adjust according to your needs
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 | Palm sugar |
| 2 | Cans of coconut milk |
| 2 | Fish fillets |
| 3 | Shrimp |
| 2-3 | Squid |
| 10 | Fresh crabmeat |
| 20 | Lime juice |
| 2 | Bok choy |
| 6 | Mint leaves |
| 12 | Fresh cilantro stems |
| 1-2 | Handfuls of bean sprouts |
| 1 | Shallot |
| 1 | Red chili |
| 20 | Dried shrimp paste |
| 1 | Garlic clove |
| 1 | Spring onion |
| 2 | Red chilies |
| 2 | Lemongrass stalks |
| 4 | Slices of fresh ginger |
| 3-5 | Mint leaves |
| 4 | Teaspoons of ground turmeric |
| 2 | Teaspoons of ground cumin |
| 1 | Teaspoon of ground coriander |
| 1/2 | Teaspoon of mild paprika |
| Sea salt | |
| Peanut oil | |
| Fresh mint | |
| Noodles | |
| Cilantro sprigs | |
| Fried shallots |
Instructions:
-
Prepare Laksa Paste:
- Preheat your oven to 350°F (180°C).
- Place dried shrimp paste on a foil-lined baking tray and roast for 5 to 10 minutes until lightly golden.
- In a blender or food processor, combine all the paste ingredients, including the roasted shrimp paste, until you get a smooth paste.
-
-
Prepare Seafood:
- Cut fish fillets into 1¼” pieces.
- Peel and devein shrimp, leaving tails intact. Prepare squid by cutting it down one side to open it out flat, then score the inside surface in a criss-cross pattern and cut into strips.
-
Cook Laksa Paste:
- Heat peanut oil in a wok until almost smoking.
- Add the prepared laksa paste and stir-fry over medium heat for 3 to 5 minutes, stirring constantly until fragrant and the oil has been absorbed.
-
Add Coconut Milk:
- Pour in the palm sugar, coconut milk, and fish or chicken stock. Bring the mixture to a boil, then allow it to simmer for a few minutes.
-
Season and Simmer:
- Season the broth with fish sauce, adjusting to taste. Add more palm sugar if needed to balance the flavors.
- Once seasoned, add the fish, shrimp, and squid to the simmering broth. If you prefer chicken, add it at this stage instead. Simmer uncovered until the seafood or chicken is just cooked through.
-
Prepare Noodles:
- While the seafood is simmering, cook the noodles according to packet instructions. Drain and keep warm.
-
Add Crabmeat:
- Gently stir in the fresh crabmeat to the laksa and heat through.
-
Final Touches:
- Remove the laksa from heat and add lime juice to taste.
- Divide the hot noodles, bok choy, and mint leaves between serving bowls.
-
Serve:
- Ladle the hot laksa soup over the noodles and greens.
- Garnish each serving with cilantro sprigs, bean sprouts, fried shallots, and extra chili if desired.
Notes:
- Feel free to adjust the spice level according to your preference by adding more or fewer chilies.
- For a vegetarian option, substitute the seafood or chicken with tofu and vegetable stock.
- This Seafood Laksa is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days.
Now, get ready to savor every spoonful of this tantalizing Seafood Laksa, a dish that brings the exotic flavors of Asia right to your table! 🍲🌶️🍤
