Laksa-Inspired Seafood Pasta
Laksa-Inspired Seafood Pasta
Try this quick and easy noodles recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 10 Shallots
  • Knob of Ginger
  • Turmeric root
  • 3 cloves Garlic
  • 6 tablespoons Vegetable oil
  • 3 Red Chillies
  • 1 Lemongrass
  • 1 cup Thick Coconut milk
  • 4 tablespoons Fish sauce
  • ½ cup Mint leaves
  • 1 Ginger Flower
  • 1 Turmeric leaf
  • 3 Limes
  • 80 grams Mussels
  • 100 grams Prawns
  • 100 grams Squid
  • 100 grams Scallops
  • 250 grams Pasta
  • 1 cup Bean sprouts
  • 1 cup julienned Cucumber
  • 50 grams Salted Fish, chopped and fried
  • 2 Kaffir Lime leaves
  • 1 Spring Onion
  • 4 cups Water
  • Salt and Sugar to taste
  1. Clean all seafood and keep in fridge to keep cool
  2. In a blender, blend shallots, garlic, chilli and turmeric until it becomes a pulp
  3. In a big pot, add in some vegetable oil and cook the blended ingredients on a low heat for 8 - 10 minutes until fragrant, then add in lemon grass and some water
  4. Once it starts simmering, add in ginger and coconut milk and the remainder of the water as well as fish sauce. Simmer for 10 minutes
  5. Taste the broth and adjust with a dash of sugar and salt if needed
  6. Place the seafood, starting with the mussels and prawns and let it bubble for 30 seconds before adding the squid and the scallops. Then, close the lid and turn the fire off to let the rest of the seafood steam in the broth for at least 10 minutes
  7. Slice up the ginger flower, mint leaves and turmeric leaves and set aside
  8. Slice the cucumber into swirls. Alternatively, you can slice them thinly (julienned)
  9. Blanch the noodles in hot water and drain. Once cooked, add in a drizzle of vegetable oil so that the noodles won’t stick together
  10. Place noodles in a bowl, top up with bean sprouts and sliced herbs before pouring the hot creamy broth and seafood over the noodles.
  11. Garnish with chopped spring onions, crispy salted fish and lime

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