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Seafood laksa

MAKES 2 LARGE BOWLS

Ingredients

Broth
2 tbsp. olive oil
2 tsp grated garlic
2 tbsp. grated ginger
2 tsp grated lemon grass
2 chillies, finely chopped
½ cup laksa paste
2 cups chicken stock
1 can coconut milk
2 tsp fish sauce

Garnishes
1 tbsp. olive oil
4 big gambas
4 small squid tubes and tentacles, cleaned
100 gr rice noodles
1 cup bean sprouts
1 cup tofu puffs (fried tofu), halved
Fresh cilantro and mint
Lime wedges

Method

Heat the oil in a pan and add the garlic, ginger, lemon grass and chili. Cook until fragrant and add the laksa paste. Cook for another 2 minutes and add the stock, coconut milk and fish sauce. Taste if the broth is to your liking, and adjust with lime juice or fish sauce to make more sour or salty.

Soak the noodles according to the packet instructions. Drain and set aside. Clean the gambas and divide the squid tubes and tentacles. Halve the tubes lengthwise and score lightly in a cross pattern. Heat the olive oil in a pan and quickly sauté the squid. Add the gambas and cook on both sides for 1 minute.

To assemble the bowls, place the noodles on the bottom, top with the gambas and squid, bean sprouts and tofu puffs. Pour over the broth and top with cilantro, mint and lime wedges.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM

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