Ingredients for Seafood laksa

2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1/4 teaspoon ground turmeric
5 to 8 dried red chilli, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil
1 cup shrimps, deveined
1 cup fish, chopped
1 cup clams, cleaned
1 teaspoon shrimp paste
3 large shallots, thinly sliced
500ml coconut milk
400ml. seafood broth
2 teaspoons sugar
Salt as per taste
1 cinnamon stick
6 ounces mung bean sprouts, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn
1/3 cup fresh cilantro leaves, torn
Lime wedges


Step 1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chilli coarsely in a food processor. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small muddler.

Step 2. Heat oil in a large pot over medium heat. Add prawns, fish, clams, shrimp paste, shallots, and ground spices and cook, stirring constantly, until fragrant, 2 minutes.

Step 3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 15 minutes.

Step 4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, about 3 minutes. Drain; rinse well.

Step 5. Divide sprouts and noodles among 8 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with lime wedge.

 Recipe: Chef Ashish Rai, Head – Culinary, Barbeque Nation Hospitality Ltd.

Leave a Reply