Laksa lemak


  • Serves 4 people

  • 1/3 cup olive oil
  • 400 ml coconut milk
  • 1 tbsp caster sugar
  • 800 ml fish or chicken stock
  • 2 sprigs of Vietnamese mint
  • 400 gm firm white fish fillets, such as snapper or mahi mahi
  • 2 small squid, cleaned and cut into 5mm-thick rings
  • 8 black mussels, scrubbed and bearded
  • 8 medium green prawns, peeled and cleaned leaving tails intact
  • 500 gm hokkien noodles, cooked in boiling water for 1 minute, then drained
  • 250 gm blanched baby green beans
  • To serve: coriander sprigs and lime wedges
  • Spice paste
  • 2 stalks of lemongrass, outer leaves removed, root ends trimmed and stalks finely chopped
  • 2 cloves of garlic, chopped
  • 1 tsp ground turmeric, or 3cm piece fresh turmeric, peeled and chopped
  • 2.5 cm piece of galangal, peeled and chopped
  • 3 cm piece of ginger, peeled and chopped
  • 5 candlenuts
  • 1 onion, chopped
  • 6 fresh long red chillies, seeded and chopped
  • 2 tsp ground coriander seed
  • 1½ tsp belacan (roasted shrimp paste)
01   For spice paste, process all ingredients in a food processor until a paste forms, adding a little water if necessary.
02   Heat oil in a heavy-based saucepan, add spice paste and stir over medium heat for 5 minutes or until fragrant. Add coconut milk, sugar, stock and mint and, stirring continuously, bring to the boil. As soon as mixture comes to the boil, reduce heat to low and simmer for 15 minutes.
03   Add seafood and cook, covered, just until seafood is cooked through and mussels have opened. Using a slotted spoon, remove seafood and keep warm. Divide noodles, beans and seafood among soup bowls. Ladle hot laksa over, sprinkle with coriander sprigs and serve immediately, with lime wedges passed separately.
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