Seafood Laksa

SINGAPOREAN SOUP SEAFOOD LAKSA

Steps:

• Cook rice noodles according to package directions. Run under cold water, strain and rest at room temperature.
• In a large pot or dutch oven, heat oil over medium-high heat. Add Laksa Paste and saute, stirring constantly until it becomes fragrant and dark in colour about 2-3 minutes.
• Add the chicken broth scraping up all the brown bits. Add the lime leaf and sugar then simmer on low heat.
• Add shrimp and fish, cooking for 2-3 minutes. Add coconut milk and simmer until seafood has cooked thoroughly, no more than 5 minutes.
• Add lime juice and fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty and just a little limey.
• Drop fried tofu cubes into the flavourful seafood laksa broth, using a spoon to toss them in the sauce.
• Divide the cooked rice noodles into large soup bowls. Ladle flavourful soup over noodles. Garnish bowls with a handful of fresh beansprouts, cilantro, basil and scallions.

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.

SINGAPORE LAKSA RECIPE BY TASTY

Steps:

• Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
• To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
• Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
• Remove prawn shells then strain the broth into a bowl through a sieve.
• In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
• Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
• To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
• Enjoy!

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.