Seafood Laksa Recipes
SINGAPORE LAKSA RECIPE BY TASTY
Get a tantalising taste of Singapore for yourself with this spiced bowl of laksa.
Provided by VisitSingapore
Categories Lunch
Yield 2 servings
Number Of Ingredients 27
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
Laksa is a spicy, aromatic, soup, very popular in South-East Asia, and a meal in itself. It comprises a spicy laksa paste incorporated into a thick, rich coconut gravy, laced with spices and fresh herbs, to which is added seafood or chicken and is then served on a bed of fresh hot noodles. Although the preparation can appear daunting, if you gather all the ingredients and take it one step at a time, it is really very easy and a lot of fun. Here it is made with seafood. If you prefer chicken, omit seafood and add a pound of breast or thigh, sliced into thin strips, at step 9. Or, if you prefer, use tofu!
Provided by Daydream
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 32
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.
Nutrition Facts : Calories 741.9, Fat 63.3, SaturatedFat 41.1, Cholesterol 74.7, Sodium 1149.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.1, Protein 34.1
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