Easy seafood laksa

Cooking Fish Easy seafood laksa

A laksa is a simple way to liven up the week. This ones hearty and full of our favourite seafood.

Lables: Egg free Gluten free Wheat free
  1. Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.
  2. Place oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1 minute. Stir in the stock, bring to the boil, then add the coconut milk and simmer for 2 minutes. Add the green prawns, scallops and deep-fried tofu and cook for 2 minutes before adding 1 teaspoon of salt.
  3. Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of chilli, peanuts, shallots and the extra fresh herbs.

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250g rice vermicelli
20ml peanut oil
1/4 cup laksa paste*
750ml vegetable stock
400ml coconut milk
750g green prawns, de-veined, shelled, tails on
250g scallops
100g deep-fried tofu*, quartered
100g bean sprouts, trimmed
1/2 cup each fresh coriander, Vietnamese mint* and Thai basil* leaves, plus extra to serve
1 small red chilli, seeds removed, cut into thin strips
2 tbsp chopped peanuts, to serve
Fried Asian shallots*, to garnish

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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