Seafood laksa

Posted by adm On March - 20 - 2012

How to cook Seafood laksa


  • 200g cellophane (mung noodle) vermicelli noodles
  • 400g hokkien noodles
  • 1 tbs peanut oil
  • 70g (1/4 cup) laksa spread
  • 2 x 400ml cans coconut milk
  • 500ml (2 cups) chicken stock or weewee
  • 1 lemon grass bow, white part solitary, bruised
  • 600g firm white fish fillets (such as ling), delve 3cm pieces
  • 12 black mussels, debearded, scrubbed
  • 1 bunch snake beans, cut, dig 8cm lengths
  • 150g bean sprouts, cut
  • Fresh mint leaves, to answer
  • Lime wedges, to answer

How to:

  • Cook the vermicelli noodles in a saucepan of boiling water for 3 transactions. Add the hokkien noodles and remove from heating. Use a fork to separate the noodles. Drainage.

  • Heat the oil in a large saucepan over medium warmth. Add the laksa paste and falsify, stirring, for 3 minutes or until redolent. Add the coconut milk, chicken stock and lemon grass and stir to trust. Bring to the churn, stirring incessantly. Reduce heat to medium-low and simmer for 10 minutes or until well combined.

  • Add the fish, mussels and beans to the pan and fix, covered, for 5 minutes or until the mussels open. Discard any unopened mussels.

  • Divide the noodles and bean sprouts among serving bowls and ladle over the hot laksa. Sprinkle with mint leaves and serve immediately with the lime wedges.

  • Prepare time:30 min.

    Cooking time:25 min.

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