Seafood Laksa

18 Oct

This is not an authentic laksa recipe but it has many of the ingredients common to Laksas and of course Laksa leaves, after which the dish is named, so I thought I’d call it Laksa. I’ve been on the look out for a good Laksa recipe but so far I have not been able to find one. I’ll have to ask my Australian mates for a recipe. Until then this is my version of seafood in a coconut curry soup over noodles with vegetables.
Serves 2

  • Noodles medium rice or Chinese wheat noodles
  • 2 tbsp Thai Spiced Oil or peanut oil
  • 1/2 green pepper, cut into squares
  • 2 tbsp laksa paste
  • Sprig of laksa leaves, chopped
  • 120ml coconut milk
  • 500ml fish stock or water
  • 1 tbsp fish sauce
  • 120g firm white fish
  • handful mangetout peas, green beans, or yard long beans
  • handful beansprouts
  • 1/2 cucumber cut into batons
  • 8 Large prawns shell on
  • 1tbsp lemon or lime or tamarind juice
  • Garnish of fresh herbs: Thai basil, coriander, mint and chopped laksa leaf

Cook the noodles as directed on the packet, drain and set aside.
In a soup pan heat the oil and when very hot throw in the green peppers fry until they have blackened a little, lift out of the pan and set aside to use as a topping (optional).
Put the pan back over the heat and add the laksa paste and fry until the oil separates, add the coconut milk, water/stock, fish sauce and laksa leaves. Bring to the boil, lower the heat and cook until the sauce is fragrant. Add the fish and cook for 4 minutes, add the mangetout peas/beans and cook for another 4 mins, add the cucumber just to heat through. Meanwhile, slit the prawns down the back, season with salt and pepper, heat a large wok or griddle, throw in the prawns and cook on a very high heat without any oil until the shells start to blacken.

Prepare to serve; put a portion of warm noodles in each bowl, ladle the soup on top, scatter with herbs and beansprouts and when the prawns are done squeeze over the lemon juice and put on top of the soup.

Cooks Note You can buy ready made Laksa paste, I have not come across it in France, but our Australian friends told us it is common place on Oz. To make this dish easier, cook the prawns in the soup adding them at the same time as the fish. I just love griddled prawns so i am willing to go to the extra effort but you don’t haver to.


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