Best Seafood Laksa Recipes

FRIED SEAFOOD LAKSA NOODLES

Fried Seafood Laksa Noodles image

This is one of my favorite Asian recipes. It's fast and easy.

Provided by Djenna

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 red onions, minced
3 green chile peppers, sliced
3 cloves garlic, minced
1 teaspoon crushed ginger
1 tablespoon light soy sauce
1 tablespoon ground white pepper, or to taste
salt to taste
7 ounces fresh prawns
1 squid, cleaned and sliced into rings, or more to taste
4 ounces fresh spinach, finely chopped
1 carrot, sliced
18 ounces fresh rice noodles, rinsed and drained

Steps:

Heat vegetable oil in a wok or large skillet over medium-high heat. Add onions, green chile peppers, garlic, and ginger; cook and stir until golden, about 2 minutes. Stir in soy sauce, white pepper, and salt; cook for 1 minute.
Stir prawns and squid into the wok; cook and stir until prawns turn pink, 2 to 3 minutes. Add spinach and carrot; cook until spinach is wilted, 2 to 3 minutes. Add noodles; toss to fully incorporate.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 71.8 g, Cholesterol 75.1 mg, Fat 4.5 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 0.7 g, Sodium 387.8 mg, Sugar 5.1 g

SEAFOOD LAKSA

Seafood Laksa image

Laksa is a spicy, aromatic, soup, very popular in South-East Asia, and a meal in itself. It comprises a spicy laksa paste incorporated into a thick, rich coconut gravy, laced with spices and fresh herbs, to which is added seafood or chicken and is then served on a bed of fresh hot noodles. Although the preparation can appear daunting, if you gather all the ingredients and take it one step at a time, it is really very easy and a lot of fun. Here it is made with seafood. If you prefer chicken, omit seafood and add a pound of breast or thigh, sliced into thin strips, at step 9. Or, if you prefer, use tofu!

Provided by Daydream

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 32

Ingredients

1/4 cup peanut oil
2 teaspoons palm sugar (or substitute brown sugar)
2 (14 ounce) cans coconut milk
3 cups fish stock or 3 cups chicken stock
2 -3 teaspoons asian fish sauce
10 ounces firm white fish fillets, bones and skin removed
20 medium uncooked shrimp
2 small squid, hoods (optional)
6 ounces fresh crabmeat, cooked
12 ounces hokkien noodles or 12 ounces fresh rice noodles
1 -2 tablespoon lime juice
1 bunch bok choy, washed and cut into bite-sized pieces.
20 mint leaves
1 cup loosely packed fresh cilantro stem
1 cup bean sprouts
fried shallot (available in packets from Asian food stores)
fresh red chile, sliced extra (optional)
2 teaspoons dried shrimp paste (belacan)
2 cloves garlic, sliced
4 spring onions, chopped
3 -5 small fresh red chilies, coarsely chopped (and seeded, if desired, for less heat)
4 coriander roots, scraped and chopped
2 stalks lemongrass, white part only,coarsely chopped
1 tablespoon chopped fresh ginger
4 macadamia nuts or 4 candlenuts
6 sprigs vietnamese mint or 6 sprigs of fresh mint (optional)
1 tablespoon sesame oil
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon mild paprika
1/2 teaspoon sea salt

Steps:

For laksa paste: place dried shrimp paste on a foil-lined baking tray and roast at 350 deg F (180C) for 5 to 10 minutes, until lightly roasted.
Blend or process all the paste ingredients, including the roasted dried shrimp paste, until a smooth paste forms.
Cut fish fillets into 1¼" pieces.
Peel and de-vein shrimp, leaving tails intact Cut cleaned squid down one side to open out flat, score inside surface in a criss-cross pattern and cut into strips.
Heat peanut oil in a wok until almost smoking, add laksa paste and stir-fry over medium heat for 3 to 5 minutes, stirring constantly until the oil has been absorbed and the paste is fragrant.
Add palm sugar, coconut milk and fish or chicken stock, bring to the boil and allow to simmer for a few minutes.
Season to taste with fish sauce, and add a little more palm sugar, if necessary, to balance the flavors.
When ready to serve, add the fish, shrimp and squid (or chicken if you prefer), and simmer uncovered for a few minutes until the seafood (or chicken) is just cooked through.
Meanwhile, heat the noodles according to packet instructions, drain, and keep warm.
Lastly, add the crabmeat to the laksa and heat through gently.
Remove laksa from heat and add the lime juice to taste.
Divide the hot noodles, bok choy and mint leaves between serving bowls.
Ladle hot soup over the top.
Serve soup topped with cilantro sprigs, bean sprouts, fried shallots, and extra chili if desired.

Nutrition Facts : Calories 741.9, Fat 63.3, SaturatedFat 41.1, Cholesterol 74.7, Sodium 1149.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.1, Protein 34.1

SEAFOOD LAKSA (MALAYSIAN COCONUT CURRY)

Seafood Laksa (Malaysian Coconut Curry) image

This is such a versatile dish since you can pick your own topping and proteins. Add chicken, pork or beef or don't use seafood at all. Tofu for vegetarian. Yum

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 14

Ingredients

2 tablespoon(s) coconut oil
3 tablespoon(s) laksa paste or make your own from scratch
3 tablespoon(s) brown sugar
6 cup(s) chicken or seafood stock
8 kefir leaves
1 can(s) 13.5 oz coconut milk
1/2 cup(s) lobster meat chopped
1/2 cup(s) crab meat chopped
12 large shrimp peeled and deveined
4 large scallops cut into 4ths.
juice from 1 lime
1 tablespoon(s) fish sauce
8 ounce(s) rice noodles cooked according to package directions
toppings of choice like bean sprouts, microgreen, cilantro, scallions, lime wedges the skies the limit w

Steps:

Add the oil to a large pot. Add the Laksa paste and brown sugar. Cook 1 minute until fragrant. Pour in the chicken or seafood stock and add the Kefir leaves. Simmer for 5 minutes. Add the coconut milk and simmer 5 more minutes. Add the lime juice and fish sauce. Taste and adjust for more lime or fish sauce.
Add the shrimp and cook 1 minute. Then add the scallops, lobster and crab meat. Cook 1 more minute and remove from heat. Remove Kefir leaves and discard
Place the rice noodles in a bowl. Ladle the curry over the noodles and top with favorite toppings. I used scallions, red onion, microgreen, cilantro and bean sprouts plus extra lime wedge.

SEAFOOD LAKSA

SEAFOOD LAKSA image

Categories Soup/Stew Shellfish

Yield 4 bowls

Number Of Ingredients 18

Ingredients

100g dried cello noodles
(ramen noodles work fine)
2 tsp grated ginger
I used 2 tsp of ground gin.
2 Tbsp laksa paste - this stuff
is delish. I'd use 3 Tbsp
3/4 cup low fat coconut milk
4 cups chix or veggie stock
(made with powder or cubes)
400g peeled green prawns
1 Tbsp lime juice
6 green shallots (I used
spring onions)
2 Tbsp. fresh coriander leaves
(I added ground coriander
for the taste and used
Italian parsley leaves for
the look)

Steps:

Prepare noodles as directed. Place the ginger, laksa paste, coconut milk and stock in saucepan and bring to a boil. Add the seafood (shrimp, scallops, phony crabmeat, whatever) and simmer uncovered for 5 minutes. Add the lime juice. Instructions say to divide the noodles into 4 bowls, ladle the seafood laksa over the noodles and garnish with shallots and coriander (parsley) leaves. I actually put the noodles in the pot with the soup and then portioned it out. Their way is probably easier.