Seafood Laksa

INGREDIENTS:

LAKSA STOCK

• 3tbsp laksa paste • 400ml chicken stock • 10g lemongrass

• 10g ginger, chopped • 3g Kaffir lime leaf • 10cl coconut milk • 125ml fish sauce

• Salt to taste

SEAFOOD LAKSA

• 200g laksa stock

• 60g cooking oil

• 30g prawns, peeled • 30g lobster

• 20g squid

• 20g Mahi Mahi fish • 40g fried tofu

• 75g yellow noodles • 5g beansprouts • 2 boiled quail eggs • 5g coriander leaf

METHOD

LAKSA STOCK

1. Heat the pan, add cooking oil, sauté laksa paste with lemongrass and kaffir lime leaves until fragrant.

2. Add chicken stock, bring it boil. 3. Add coconut milk and simmer for 15

minutes.

4. Add beansprouts and cook for another

minute.

SEAFOOD LAKSA

1. Soak the noodles in a large bowl of boiling water for 8-10 minutes until cooked. Drain, rinse with cold water. 2. Divide noodles between the bowls.

3. In a separate pan, stir fry prawns, lobster, squid and mahi-mahi until cooked and turn pink or bright orange. 4. In the bowl with noodles, arrange sliced tofu, seafood and egg, then gently pour or spoon over laksa stock. Garnish with coriander leaf.