Seafood Laksa Recipe Australia

SEAFOOD LAKSA

Steps:

• Start by soaking your vermicelli in a large bowl of boiling water for about 8-10 minutes until cooked. Drain, and then rinse through with cold water to prevent it from sticking together.
• Next make your garnish by mixing the vinegar and sugar together until the sugar dissolves, then mixing in the chilli, cucumber and red onion. Put to one side.
• Whilst your noodles are soaking, make your Laksa paste. Heat the oil in a medium-to-large pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent. Add in the rest of the Laksa paste ingredients, stir and continue to cook for 6-7 minutes, stirring every now and then. Then carefully use a stick blender to blend the ingredients into a paste. You could also use a mini chopper to do this.
• Add the coconut milk and stock to the paste and gently heat through. Then add in your fish, stir, and allow to cook for 2-4 minutes until the fish is starting to fall apart. Add in your prawns, stir, and cook for an extra one minute. The prawns should be starting to turn pink, and your fish should be cooked. Finally add in the beansprouts and cook for another minute.
• Whilst your fish and beansprouts are cooking, divide your noodles between the bowls. Scoop the fish, prawns and beansprouts out of the soup, and spoon them over the noodles. Then gently pour or spoon the sauce over and around the noodles.
• Garnish with a sprinkle of coriander and a teaspoon of the chilli/red onion/cucumber mix.

SEAFOOD LAKSA

Steps:

• 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.