4 February 2020 |
Spicy Seafood Laksa
A big bowl of delicious Seafood Laksa is a sure-fire way to warm up your mid-week cooking rotation.
If you are not familiar with this deliciousness, Laksa is a popular Peranakan spicy noodle soup.
Peranakan culture is based in Southeast Asia and is a mash-up of Chinese, Malay and Indonesian influences.
So, it's no surprise that Laksa is a fusion of Chinese noodles and Southeast Asian curries, and range from the mild "Chinese" type curries to the full-blown spicy variety and it's Oh so delicious.
It’s warm, nourishing and will instantly whisk you away to Singapore!
What you’ll need:
250g rice vermicelli
1 tablespoon of peanut oil
1/4 cup laksa paste
3 cups of vegetable liquid stock
400ml coconut milk
750g green prawns, deveined, shelled, tails on
100g deep-fried tofu, quartered
100g bean sprouts, trimmed
1/2 cup fresh coriander
1/2 cup Vietnamese mint
1/2 cup Thai basil leaves, plus extra to serve
1 small red chilli, seeds removed, cut into thin strips
2 tablespoons chopped peanuts, to serve
Fried Asian shallots, to garnish
Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.
Place oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1 minute. Stir in the stock, bring to the boil, then add the coconut milk and simmer for 2 minutes.
Add the green prawns, squid and tofu and cook for 2 minutes before adding 1 teaspoon of salt.
Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls.
Garnish with slices of chilli, peanuts, shallots and the extra fresh herbs