
By Delicious AU
Spicy seafood laksa recipe
This spicy seafood laksa recipe is great paired with a glass of zibibbo, according to journalist and wine writer, Kate Spain. "This conversation starter holds its own with a steaming bowl of laksa. Expect a whirlwind of aromas and flavour: herbs, spice, stone fruit and tangerine," she says.
Updated at: Fri, 05 Jul 2024 07:15:48 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
31
High
Nutrition per serving
Calories812.4 kcal (41%)
Total Fat47.6 g (68%)
Carbs69.6 g (27%)
Sugars14 g (16%)
Protein33.5 g (67%)
Sodium1279.1 mg (64%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

200gvermicelli
dry
600gling fish
skinless, pin - boned, cut into 3 cm pieces

1 bunchbaby bok choy
trimmed, quartered

12green king prawns
large, peeled, tails intact, deveined

0.25 bunchvietnamese mint
leaves picked

2lebanese cucumber
peeled, we used a julienne peeler

1 cupbean sprouts

eschalots
crispy, to serve

4long red chillies
seeds removed, roughly chopped, plus extra to serve

4dried chillies
seeds removed, roughly chopped

3asian eschalots
thinly sliced

25gginger
piece, peeled, roughly chopped

3 cmgalangal
piece, peeled, roughly chopped

2.5 cmpiece turmeric
peeled, roughly chopped

2lemongrass stalks
trimmed, white part only, roughly chopped

1 Tbsground coriander seeds
toasted

¼ cupmacadamias

1 Tbsshrimp paste

¼ cupvegetable oil

4 cupschicken stock
good - quality

2 Tbsfish sauce
or to taste

2 ½ tspcaster sugar

4kaffir lime leaves
bruised

400gcan coconut milk
Instructions
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Notes
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Easy
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Makes leftovers
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