Make your own seafood laksa

To make laksa paste in mortar and pestle, grind half of the ginger and garlic, chillies, toasted spices, palm sugar, turmeric root, lemongrass and sea salt, before adding shrimp paste to finish.
In a large saucepan, sauté remaining garlic and ginger in ricebran oil, add laksa paste and cook in for two minutes before adding mussels, lime leaves, mushrooms, stock and water. Cover with lid and increase heat to open mussels.

In a separate saucepan, boil egg noodles for a few minutes until just cooked, remove, drain and apportion into four large bowls.
Slice salmon fillet into four pieces and grill for a couple of minutes on either side until perfect.

When mussels are opening, add coconut cream and prawns and cook for a few more minutes. Finish with fish sauce, soy sauce and black pepper.

Place bean shoots, snowpeas and coriander atop noodles, ladle over prawns, mussels and coconut soup. Top with grilled salmon fillet, lime quarters, sesame oil and fried shallots. Serve with chopsticks and individual Chinese soup ladles. Serves 4

Servings

Prep time

Cook time

Recipe


Ingredients


Method



  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

You May Also Like

1

Chicken & Veggie Skewers with Herby Quinoa Salad

2

Hummus topped with Roasted Chickpea & Cauliflower

4

Baked Fish & Chips with Creamy Dill Dip

3

Roast Beet, Quinoa & Lentil Salad