Entertaining

Spicy seafood laksa

Name: Spicy seafood laksa recipe
Yield: 4
Ingredients: 200g dry vermicelli noodles; 600g skinless firm white fish (we used ling), pin-boned, cut into 3cm pieces; 1 bunch baby bok choy (from Asian and specialty grocers), trimmed, quartered; 12 large green king prawns, peeled (tails intact), deveined; 1/4 bunch Vietnamese mint, leaves picked; 2 Lebanese cucumber, peeled (we used a julienne peeler); 1 cup (100g) bean sprouts; Crispy shallots, to serve; 4 long red chillies, seeds removed, roughly chopped, plus extra to serve; 4 dried chillies, seeds removed, roughly chopped; 3 Asian (red) eschalots (from Asian grocers and selected supermarkets), thinly sliced; 5cm piece (25g) ginger, peeled, roughly chopped; 3cm piece galangal (from Asian and specialty grocers), peeled, roughly chopped; 2.5cm piece turmeric, peeled, roughly chopped; 2 lemongrass stalks, trimmed, white part only, roughly chopped; 1 tbs toasted ground coriander seeds; 1/4 cup (35g) macadamias; 1 tbs shrimp paste (from Asian grocers and selected supermarkets); 1/4 cup (60ml) vegetable oil; 4 cups (1L) chicken stock; 2 tbs fish sauce, or to taste; 2 1/2 tsp caster sugar; 4 makrut (kaffir) lime leaves, bruised; 400g can coconut milk

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by Silvia Colloca

Cook and author

Mar 04, 2020

This spicy seafood laksa recipe is great paired with a glass of zibibbo, according to journalist and wine writer, Kate Spain. “This conversation-starter holds its own with a steaming bowl of laksa. Expect a whirlwind of aromas and flavour: herbs, spice, stone fruit and tangerine,” she says.

200g dry vermicelli noodles
600g skinless firm white fish (we used ling), pin-boned, cut into 3cm pieces
1 bunch baby bok choy (from Asian and specialty grocers), trimmed, quartered
12 large green king prawns, peeled (tails intact), deveined
1/4 bunch Vietnamese mint, leaves picked
2 Lebanese cucumber, peeled (we used a julienne peeler)
1 cup (100g) bean sprouts
Crispy shallots, to serve

Laksa paste

4 long red chillies, seeds removed, roughly chopped, plus extra to serve
4 dried chillies, seeds removed, roughly chopped
3 Asian (red) eschalots (from Asian grocers and selected supermarkets), thinly sliced
5cm piece (25g) ginger, peeled, roughly chopped
3cm piece galangal (from Asian and specialty grocers), peeled, roughly chopped
2.5cm piece turmeric, peeled, roughly chopped
2 lemongrass stalks, trimmed, white part only, roughly chopped
1 tbs toasted ground coriander seeds
1/4 cup (35g) macadamias
1 tbs shrimp paste (from Asian grocers and selected supermarkets)

Laksa stock

1/4 cup (60ml) vegetable oil
4 cups (1L) chicken stock
2 tbs fish sauce, or to taste
2 1/2 tsp caster sugar
4 makrut (kaffir) lime leaves, bruised
400g can coconut milk

Method

1.

For the laksa paste, place all ingredients in a food processor and whiz until finely chopped and a paste forms. Season to taste and set aside.
2.

For the laksa stock, heat the oil in a large heavy-based saucepan over medium-high heat. Add the laksa paste and cook, stirring frequently, for 6-8 minutes, until paste starts catching and oil splits. Add chicken stock and bring to boil.
3.

Add remaining ingredients, return to the boil, reduce heat to low and simmer for 30-35 minutes, until stock is fragrant. Season to taste. Adjust seasoning to your liking; you may need a little more salt or fish sauce.
4.

When ready to serve, cook vermicelli according to packet instructions. Meanwhile, add the fish to the laksa and cook for 2-3 minutes. Add bok choy and prawns and cook for 1-2 minutes, then remove from the heat (they will continue cooking in the hot broth).
5.

Divide vermicelli among bowls, ladle in laksa, fish and prawns, and top with mint leaves, cucumber, sprouts and extra chilli. Scatter over crispy shallots to serve.