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Home > Recipes > Seafood laksa

Seafood laksa
( SERVES 4 )

Jo Wilcox

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Seafood laksa

No ratings yet

 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

  1. Heat oil in a large saucepan, then add the laksa paste and fry for a 1-2 minutes over a medium heat until fragrant.
  2. Add fish stock and coconut cream and bring to a simmer for 5 minutes.
  3. Add the seafood and simmer for 2 minutes.
  4. Add vegetables and drained vermicelli, then simmer gently for 3-4 minutes until seafood is just cooked and vegetables are tender.
  5. Spoon into bowls and top with chopped chilli, fresh coriander and crispy shallots.
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http://www.bite.co.nz/recipe/9524/Seafood-laksa/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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