Seafood laksa
To save preparation time, I’ve used a ready-made paste, which is available at supermarkets and many Asian stores.
Ingredients
| 2 tsp | Sesame oil |
| ¼ cup | Laksa paste |
| 1 Ltr | Fish stock |
| 400 g | Coconut cream, lite |
| 100 g | Vermicelli, soaked in the water for 5 minutes, then drained |
| 2 cups | Water, boiling |
| 200 g | White fish, firm |
| 200 g | Raw prawn cutlets, (shell off, tail on) |
| 200 g | Boneless salmon fillets, diced |
| 1 | Carrot, medium, peeled into ribbons |
| 12 | Snow peas, sliced |
| 1 | Spring onion, sliced |
| 1 handful | Bean sprouts |
| 1 handful | Fresh herbs, Fresh coriander, chopped chilli and fried shallots |
Directions
- Heat oil in a large saucepan, then add the laksa paste and fry for a 1-2 minutes over a medium heat until fragrant.
- Add fish stock and coconut cream and bring to a simmer for 5 minutes.
- Add the seafood and simmer for 2 minutes.
- Add vegetables and drained vermicelli, then simmer gently for 3-4 minutes until seafood is just cooked and vegetables are tender.
- Spoon into bowls and top with chopped chilli, fresh coriander and crispy shallots.
http://www.bite.co.nz/recipe/9524/Seafood-laksa/
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