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Seafood Laksa


By niya's world (Visit website)





Laksa is a famous Peranakan or Nonya noodle soup from Malaysia and Singapore. The word laksa originates from the Sanskrit word 'laksha', which means 'many', referring to the many ingredients contained in the soup. The noodles and other condiments are served in a thick spicy soup base/gravy. Laksa varies throughout different regions. One of the ingredients, candlenut, is not readily available outside Southeast Asia.

Recipe Credit - Chef Darmagunawn, Sezzam, Kempinski Hotel, Mall of the Emirates & Gulfnews

Cuisine - Asian
Dish - Starters

Ingredients

Oil, for cooking
?200 g laksa paste*
?600 ml chicken stock?
10 ml fish sauce
?100 ml coconut milk
?8 Tiger prawns, size 16/20, shelled
?200 g yellow egg noodles ?
200 g red snapper fish fillet, skin removed?
100 g sliced squid
?100 g bean sprouts
?4 eggs, boiled and quartered?*

For laksa paste:

Grind together:?

250g chopped white onion
?100g chopped garlic
?100g chopped lemon grass
?100g crushed candlenut
?100g sugar
?250g dry shrimps, chopped?
300ml coconut milk?
200ml fish sauce
?50g salt?
300 g curry powder?

Method

Heat oil in large saucepan and add laksa paste. Sauté for 5 minutes or until it emanates a nice aroma. Add chicken stock, bring to a boil and season with fish sauce and coconut milk. Mix well and sieve through a fine sieve.?Put it back on heat and add the remaining ingredients. Simmer for 5 minutes and ?serve hot.


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