Seafood Laksa
The finest seafood broth known to man. Rice noodles ensure dish is gluten-free. Add fish balls if you can get them but be sure to check as most of them are not gluten-free.
Ingredients
- shallots
- dried prawns
- ginger
- garlic
- lemongrass
- 6 dried chillies, soaked and chopped or use fresh
- 4 candlenuts or macadamia nuts, crushed
- 1 tbsp shrimp paste
- 6-8 Vietnamese Mint, (Laksa leaves)
- 1 tsp Turmeric
- 1 tsp ground Coriander
- 1 tsp Paprika (optional I reckon)
- 1-2 tbsp sunflower oil (I just use water)
- fish sauce
- To build the bowl:
- shredded chicken (optional)
- limes
- spring onion
- coriander
- vermicelli
- prawns
- fried tofu
Directions
- Step 1
for the Laksa paste blend...
- Step 2
shallots
- Step 3
dried prawns
- Step 4
ginger
- Step 5
garlic
- Step 6
lemongrass
- Step 7
6 dried chillies, soaked and chopped or use fresh
- Step 8
4 candlenuts or macadamia nuts, crushed
- Step 9
1 tbsp shrimp paste
- Step 10
6-8 Vietnamese Mint, (Laksa leaves)
- Step 11
1 tsp Turmeric
- Step 12
1 tsp ground Coriander
- Step 13
1 tsp Paprika (optional I reckon)
- Step 14
1-2 tbsp sunflower oil (I just use water)
- Step 15
pulse paste in a food processor until the mixture resembles a thick, fragrant paste. If using a food processor, add 1-2 tablespoons sunflower oil to keep the mixture loose (I use water!)
- Step 16
cooking method:
- Step 17
peel tiger prawns
- Step 18
fry shells for flavour in oil
- Step 19
remove shells, add laksa paste, add water, simmer 10 mins
- Step 20
add fish sauce and coconut milk
- Step 21
add fish balls, fried tofu, lime juice.
- Step 22
add fish sauce to taste.
- Step 23
blanch rice vermicelli and prawn
- Step 24
pour broth onto noodles and prawns and garnish with shredded chicken, spring onion, coriander, fried shallots and wedge of lime.
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Rating
Summary
- Prep. Time: 20
- Cook. Time: 20
- Makes 3 servings
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This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.