Seafood Laksa

SEAFOOD LAKSA

Serves: 4

INGREDIENTS

1 tbsp vegetable oil
3 tbsp laksa paste (or to taste)
350mls chicken or fish stock
1 bunch choy sum, cut into 4-5cm lengths
125g baby corn/halved
500g green (raw) large king prawns, peeled and deveined, tails intact
500g boneless fish fillets, cut into 4-5cm pieces
400mls coconut milk
300g fresh rice noodles
1½ cups beansprout
½ cup coriander leaves
½ cup Vietnamese mint leaves
1 lime cut into wedges


METHOD

1. Heat vegetable oil in a wok over low heat and stir-fry laksa paste for 1-2 minutes until aromatic.

2. Add stock and bring to the boil then reduce heat and simmer for 4-5 minutes. Add stems of choy sum and corn and simmer for 2-3 minutes. Add prawns and fish and simmer until prawns just change colour. Add coconut milk and choy sum leaves and stir until leaves wilt.

3. Place noodles in a bowl and cover with boiling water, stir with chopsticks to separate then drain.

4. Divide noodles between four deep bowls and spoon seafood laksa over noodles. Top with beansprout, coriander and mint. Serve with a wedge of lime.

Thanks for the recipe Peter, It is so hard to connect here. This is the first time I have linked up and managed to sustain the line.

Keep posting please. I will get a way to keep this alive soon.

I will cook this today for dinner. Let's try.
Regards from Miami.