Seafood Laksa Recipe

Ingredients

2 stalks lemongrass

2 tsp grated ginger

3 cloves garlic, sliced

1 tbsp sliced shallots

1 tsp Thai shrimp paste or Belacan (bagoong)

2-3 tsp Laksa paste

3 pcs dried red chili

1 tbsp oil

1/2 cup coconut cream

2-3 cups water

1/2 tsp chicken powder (or use chicken stock)

1 tsp sugar

salt, to taste

8 pieces peeled shrimps

4 pieces fish balls, sliced

2 cups cooked hofan noodles

Heat oil in a pot over medium flame.

Bruise lemongrass stems by hitting perpendicularly with the back side of the knife.

Sauté lemongrass in oil for 1 minute.

Add ginger, garlic, shallots and shrimp paste. Sauté for another 2 minutes.

Add in Laksa paste and sauté for another minute.

Add in coconut cream and water. Season with chicken powder, sugar and salt to taste.

Add in shrimps and fish balls. Boil until shrimps are cooked. Adjust seasonings. Turn off fire.

Assembly:

2 lime wedges 1/2 cup bean sprouts, blanched cilantro, for garnish

Divide noodles into two bowls. Pour soup. Divide shrimps and half balls in two. Top with bean sprouts, lime and cilantro.