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Home > Recipes > Seafood laksa

Seafood laksa
( SERVES 4 )

Julie Le Clerc

Publication: NZ Herald

NZ Herald

Ratings: 4.0 / 5 FROM 1

Seafood laksa

Photo by Carolyn Robertson

4.0 / 5 FROM 1

Ingredients

3 cloves Garlic, chopped
3 cm Fresh ginger, peeled and chopped
1 small Red chilli, deseeded and chopped plus extra to serve
1 Tbsp Palm sugar, or use brown sugar
1 tsp Turmeric, ground
¼ cup Cashew nuts, roasted
2 Limes, freshly juiced
3 Tbsp Peanut oil, or use sunflower oil
2 cups Fish stock, or use vegetable or chicken stock
1 can Coconut milk, 400ml
12 Raw prawn cutlets, peeled
400 g White fish, cubed
100 g Vermicelli, rice noodles, soaked for 10 minutes in boiling water
4 Tbsp Fish sauce, to taste
2 Spring onions, finely sliced

Directions

  1. Grind the first seven ingredients in a mortar and pestle or in a food processor to form a spice paste. Heat a large heavy-based saucepan, add oil and spice paste and cook over a medium heat for 1-2 minutes so that flavours are released.
  2. Add stock and bring to the boil, then simmer for 10 minutes. Add coconut milk and simmer for a further five minutes. Add seafood and simmer for five minutes to cook.
  3. Drain noodles and add, then simmer for two minutes to heat through. Season with fish sauce to taste. Ladle into bowls and garnish with spring onions and extra chilli if desired.

Chef's tip

Drink jasmine or green tea, or lager, with Asian dishes. If you prefer wine, opt for aromatic wines such as dry riesling, gewurztraminer or pinot gris. 

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https://www.eatwell.co.nz/recipe/623/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.

© NZME. Publishing Ltd, 2019

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