How to Cook Malaysian Seafood Laksa

Laksa is a spicy soup with coconut milk and noodles which originated from South East Asia, particularly Malaysia and Singapore. Some regions in Indonesia also have some dishes which are called “laksa”, but some of them are served with rice cake instead of noodles.

Malaysian Seafood Laksa Ingredients:

·         Spice Paste

·         4-5 shallots, chopped

·         6-7 cloves garlic, chopped

·         Thumb size piece ginger, peeled and chopped

·         1 fresh red chilli (more if you want more kick!)

·         1 heaped tbsp dried prawns

·         ½ cup water

Broth

·         12 green prawns

·         4 tbsp vegetable oil

·         180 mls of laksa paste

·         1 liter chicken stock 

·         1 can coconut cream

·         Fish balls

·         Fried tofu puffs

·         1 tsp sugar

·         Fish sauce

·         Salt to taste

·         Juice of 1 lime 

Finishing Touches

·         Rice vermicelli noodles

·         Egg noodles

·         Shredded cooked chicken meat (boiled-stock can be used for the broth!)

·         Bean sprouts

·         Spring onions, chopped

·         Red chilli, sliced

·         Coriander leaves 

·         Deep fried shallots

·         Fresh lime wedges

Malaysian Seafood Laksa Cook Instructions:

·         Process in blender, shallots, garlic, ginger, chillies, dried prawns and water until it forms a smooth paste. Set aside.

·         Shell prawns and reserve meat. Heat oil in a large pot and fry prawns shells for about 1 minute until they turn red then remove from pan. Add spice paste to prawn flavoured oil and fry for a minute before adding the laksa paste. Fry until fragrant, about 2 minutes and pour in the stock.

·         Bring to the boil and then add coconut cream. It's always good to allow time to simmer for the flavours to come out. Add fish balls and fried tofu. Add sugar, fish sauce and salt to taste. Squeeze in the lime.

·         Blanch rice and egg noodles in boiling water and transfer some of each to serving bowls. Poach reserved prawn meat in same water. Pour over the broth and top with chicken, prawns and bean sprouts. Garnish with the spring onions, chilli, coriander and fried shallots. Squeeze in the lime before eating.