Easy seafood laksa

Posted by adm On November - 26 - 2011

How to cook Easy seafood laksa


  • 250g rice vermicelli
  • 20ml (1 tbs) peanut oil
  • 1/4 cup good-quality laksa spread*
  • 750ml (3 cups) fish or vegetable strain
  • 400ml coconut milk
  • 750g green prawns, de-veinlike, shelled, tails on
  • 250g scallops
  • 100g deep-fried tofu*, quartered
  • 100g bean sprouts, cut
  • 1/2 cup each fresh coriander, Vietnamese flock* and Thai basil* leaves, plus extra to service
  • 1 small red chilly, seeds removed, cut into thin strips
  • 2 tbs chopped peanuts, to answer
  • Fried Asian shallots*, to dress

How to:

  • Place the vermicelli in a roll, cover with boiling water and leave for 10 minutes to sop. Drain and set excursus.

  • Place oil in a wok over medium-high rut. Add the laksa paste and stir-fry for 1 moment. Stir in the strain, bring to the moil, then add the coconut milk and simmer for 2 proceedings. Add the green prawns, scallops and deep-fried tofu and cook for 2 minutes before adding 1 teaspoon of saltiness.

  • Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of chilli, peanuts, shallots and the extra fresh herbs.

  • * Ingredients should be available from Asian supermarkets. If the Vietnamese mint and Thai basil are unavailable, substitute with extra wise coriander.

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