How to Make South East Asian Seafood Laksa Asian Cooking Recipe Cuisine

Indonesia, Malaysia, South East Asia Seafood Laksa

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 1/2 tbsp light olive oil

1/2 cup laksa paste

2 tbsp lime or lemon juice

3 cups coconut milk

3 cups fish stock

6 oz. dried rice vermicelli noodles

12 oz. medium shrimp, peeled and deveined, tails left intact

16 oz. salmon fillet, cut into 8 pieces, 1 inch thick

1 medium red onion, thinly sliced

1 medium cucumber, peeled and sliced

7 oz. bean sprouts, trimmed

5 oz. mustard cress shoots or snow pea shoots

1 medium mango, 12 oz, peeled, pitted and diced

2 tbsp small mint leaves

1/4 cup crispy fired shallots


Directions:

Heat oil in a large saucepan over medium-high heat. Stir in laksa paste and cook, stirring, until fragrant, 4-5 minutes. Add the lime juice, coconut milk and stock and stir until thoroughly combined. Reduce heat to medium and simmer for 10 minutes.

Place noodles in a large bowl and add boiling water to cover. Let stand until noodles are soft, 3-4 minutes. Drain noodles, rinse under warm water and set aside.

Add shrimp and salmon to the soup and simmer until shrimp are cooked through and salmon is just cooked through, 3-4 minutes.


Rinse noodles under very hot water, using a fork to separate them. Spoon noodles into individual bowls and top with soup and seafood. Top with remaining ingredients, finishing with crispy fried shallots. Serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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