Recipe

Seafood laksa

This lux version of seafood laksa with tofu and prawns in a fragrant, spiced laksa broth is better than takeaway.

  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Laksa paste
  • 3 dried medium chillies
  • ¹⁄³ cup (80ml) boiling water
  • 2 teaspoons peanut oil
  • 1 small brown onion (80g), chopped coarsely
  • 2 cloves garlic, quartered
  • 2 cm piece fresh ginger (10g), grated
  • 10 cm stick fresh lemongrass (20g), chopped finely
  • 1 tablespoon halved, unroasted, unsalted macadamias
    each
  • 1 tablespoon coarsely chopped fresh coriander root and stem mixture
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ¼ cup loosely packed fresh mint leaves
Seafood laksa
  • 12 uncooked medium king prawns (shrimp) (540g)
  • 1 litre (4 cups) chicken stock
  • 3¼ cups (810ml) coconut milk
  • 4 kaffir lime leaves, shredded finely
  • 155 grams rice stick noodles
  • 280 grams scallops, roe removed
  • 155 grams marinated tofu, cut into
  • 2 cm pieces
  • 2 tablespoons lime juice
  • 2 cups (160g) bean sprouts
  • 4 green onions (scallions), sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • ½ cup loosely packed fresh coriander leaves

Method

Seafood laksa
  • 1
    Make laksa paste. Cover chillies with the water in small heatproof bowl, stand 10 minutes; drain. Blend or process chillies with remaining ingredients until mixture is smooth.
  • 2
    Meanwhile, shell and devein prawns, leaving tails intact.
  • 3
    Cook paste in large saucepan, stirring, about 5 minutes or until fragrant. Stir in stock, coconut milk and lime leaves; bring to the boil. Reduce heat; simmer, covered, 20 minutes.
  • 4
    Meanwhile, place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.
  • 5
    Add prawns to laksa mixture; simmer, uncovered, about 5 minutes or until prawns change colour. Add scallops and tofu; simmer, uncovered, about 3 minutes or until scallops change colour. Remove from heat; stir in juice.
  • 6
    Divide noodles among serving bowls; ladle laksa into bowls, top with sprouts, onion, chilli and coriander leaves.

Notes

The laksa paste can be made several days ahead; keep refrigerated. Not suitable to freeze. Suitable to microwave.

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