How To make Mixed Seafood Laksa
PRAWN STOCK AND SEAFOOD 1 lb Raw prawns
1 lb Fish fillets
1/4 ts Pepper
1 ts Salt
4 oz Crab meat OR
2 crabs; cooked and cut into
-pieces 5 T Oil
8 c ;water
2 ts Salt
1 lb Rice vermicelli*
1 lb Fresh bean sprouts
1 lg Cucumber;peeled and coarsely
-grated 8 Spring onions (scallions)
1/2 c Fresh mint leaves; firmly
-packed SOUP 2 md Onions; quartered; finely
-sliced 2 cl Garlic; finely chopped
2 ts Grated lemon rind; finely
-chopped 2 ts Laos powder**
8 Candlenuts; finely grated***
6 Dried chillies; seeds
-removed 2 ts Dried shrimp paste (blacan)
2 ts Ground turmeric
4 ts Ground coriander
Prawn stock with seafood -see above 8 c Coconut milk
2 ts Sugar
2 1/2 ts Salt; or to taste
* This is also known as rice sticks and is available in Chinese groceries. ** A very delicate spice sold in powder form. Also known as kha in Thai cooking. Available in Asian groceries. ***A hard nut with lots of oil used to flavor curries. Also known as kemiri (Indonesian) or buah keras (Malay). Available in Asian groceries. Shell and devein prawns, reserving shells and heads. Drain these thoroughly. Remove any bones and skin from fish fillets and using a chopper, chop very finely. Mix in the salt and pepper and shape into small balls, or into a sausage-shaped roll and divide into finger-width slices. Pick over crab meat and discard any bony tissue, or chop the whole crabs into pieces after removing top shell and fibrous tissue. Heat 2 tablespoons oil in a saucepan and when very hot throw in the prawn heads and shells and fry until they turn bright red. Add 8 cups water and 2 teaspoons salt, cover and simmer 20-30 minutes, then strain. Discard shells and heads. Return the stock to the fire, drop in the fish balls or slices and the prawns, cut into pieces if large. Return to the boil, then lower heat and simmer for 3-4 minutes. Set aside and keep warm. Scald the rice vermicelli by pouring boiling water over it, then allow it to drain in a colander. Or soak it in warm water for 5-10 minutes, drain well. Scald the bean sprouts by pouring boiling water over. Rinse in cold water, washing off any loose skins. Pinch off straggly brown "tails." Slice spring onions finely, roughly chop mint leaves. Set aside each ingredient separately] until serving time. TO MAKE THE SOUP: Heat remaining 3 tablespoons oil and fry the onions, garlic, and lemon rind until onions are golden. Stir in the laos powder, candlenuts, chillies, blacan, turmeric and coriander. Add the prawn stock and when the soup comes to the boil add the coconut milk, sugar, and salt. Reduce heat and simmer, uncovered, for 10-15 minutes, stirring to prevent coconut milk curdling. In each bowl, arrange a ladle of the vermicelli, enough to two-thirds fill the bowl. Add a handful of bean sprouts, a tablespoon each of cucumber, and sliced spring onions. Add also a large pinch of mint. Pour the boiling soup over and serve immediately. A hot sambal can be served along with this for individuals to add to their portion if desired. Serves 8-10. Source: The Complete Asian Cookbook.
How To make Mixed Seafood Laksa's Videos
Prima Taste Laksa Paste (Authentic Asia Cooking Sauces)
Created with a blend of fresh spices and herbs, this rich and versatile Laksa paste allows you to whip out a bowl of piping hot Laksa noodles or a plate of stir-fried Laksa fried rice.
Rey Bendi's Food | Menu: SEAFOOD LAKSA
INGREDIENTS:
500g Mix Seafoods or Marinara
40grams Oil
30g Garlic
30g Ginger
30g Capsicum
100g Onion
1/2 tsp Salt
1 tsp shrimp paste
1 tsp fish sauce
1 tsp knorr liquid seasoning
1 tsp peanut butter
1/2 tsp cayenne powder
1/2 tsp ground black pepper
2 tsp turmeric powder
200g green beans
200g arrots
4 cups of water
500g vermicelli or pansit bihon
2pcs chilli
20g spring onion
Cooking time 20-25minutes.????
Seafood Laksa - 海鲜粗米粉叻沙
Semii-dry version Seafood Laksa using ready made paste. This is super easy to prepare in less than 30 minutes and you can add in whatever ingredients you like
.
Ingredients
1 pack Dancing Chef laksa paste
300g thick vermicelli noodle, blanched
8 medium prawn
3 beancurd puff, sliced
2 fish cake, sliced
1 cup beansprout
2 hard-boiled egg, halved
350ml water
150ml coconut milk
some laksa leaves, shredded
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Laksa Seafood Soup | Adam the Chef
This is a short video with a step by step guide on how to make a Tasty and Easy Laksa Seafood Soup, with Prawns and Scallops, please see below recipe and method :)
For the Laksa Soup:
• 300g of king prawns and other seafood/ Or just chicken
• 3 tbsp of vegetable oil
• 5 tbsp of sesame oil
• 2 stick of lemongrass, bashed, tough outer layer removed and finely chopped
• 8 spring onions, sliced
• 4 garlic cloves, finely chopped
• fresh ginger, thumb-sized piece, peeled and finely grated
• 1 red chilli, deseeded and finely chopped
• 1 tbsp caster sugar
• 1 tbsp ground turmeric, or a few strands of saffron
• 1 tsbp tomato purée
• 600ml of chicken stock
• 400ml of coconut milk
• 5 tbsp of fish sauce
• Juice of half a lime, reserve the other half for a taste test
• 75g Sea sapphire
• 200g of rice noodles
• Handful of coriander to garnish and place through the Laksa soup
Method
1. Heat both the oils in a large pan and add the chopped garlic, ginger, chilli, lemongrass and half of the spring onion. Sweat down over a low-medium heat for 5 minutes with the turmeric
2. Then add the seafood with the tomato puree and sugar and allow to cook for 2-3 minutes
3. Pour in the stock, coconut milk and lime juice and bring to a good simmer.
4. Add the fish sauce and continue to simmer the soup gently for about 10 minutes
5. Meanwhile, place the rice noodles in a bowl and cover with boiling water; leave for 5 minutes, then drain and add to the soup along with the other half of spring onions and sea samphire. Mix well and taste, adding more fish sauce or a squeeze of lime if you think it needs it
6. Serve ladled into deep bowls and garnish with coriander and enjoy
#Laksasoup #Seafood #AdamtheChef #Prawns #Seafood soup # Laksasouprecipes # noodlesoup #souprecipes
Asian Organics Seafood Laksa Recipe
Have A Bowl Of This Mixed Seafood Laksa | Munch
Go on a food trip around the region by enjoying the freshest seafood paired with the most daring flavors at Crustasia Asian Seafood Market!
The restaurant's menu showcases the best of Thai, Malay, Vietnamese, Indonesian, and Singaporean cuisines.One of the best-sellers is the aromatic Mixed Seafood Laksa which has perfectly cooked noodles, prawns, mussels, and clams drenched in yellow chili laksa broth.
Aside from the classics, Crustasia Asian Seafood Market offers other food options for patrons to choose from. Just like the Vegetable and Mushroom Mie Goreng, Seafood Omelette, and everybody’s favorite, Thai Bagoong Rice.
Experience Southeast Asian cuisine on another level here at Crustasia Asian Seafood Market located at Ground Floor, Venice Grand Canal, McKinley Hill, Taguig City
#Seafood #Laksa #MegaworldLifestyleMalls
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