Laksa lemak nyonya (Malaysian seafood laksa)

    40 min

    A delicious Malaysian curry with noodles that's packed with seafood, including prawns, cockles and fried fish cakes. This recipe comes from the Nyonya heritage in Malacca.


    2 people made this

    Ingredients
    Serves: 6 

    • Spice paste
    • 10 shallots, chopped
    • 2 stalks of lemongrass, white part only
    • 2cm fresh galangal
    • 1cm fresh turmeric
    • 5 fresh red chillies
    • 1 teaspoon dried shrimp paste
    • 1 tablespoon curry powder
    • Laksa
    • 1 tablespoon oil for cooking
    • 1 small bunch daun kesum leaves (Vietnamese mint)
    • 100g chicken breast, sliced into small pieces
    • 1.5L water
    • 375ml coconut milk
    • pinch of salt and sugar to taste
    • 100g prawns, shelled with tails left on (use the shells and head for stock)
    • 100g cockles, steamed and shelled
    • 2 large fried fish cakes, sliced
    • 50g small cubed fried tofu
    • 500g laksa rice noodles, blanched in hot water
    • To garnish
    • 200g beansprouts, blanched
    • 2 red chillies, sliced
    • 2 spring onions, thinly sliced
    • fried shallots
    • Sambal Belacan, to taste
    • lime wedges

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Blend shallots, lemongrass, turmeric, red chillies, dried shrimp and curry powder together to form a paste.
    2. Heat 1 tablespoon oil in a pot over medium heat. Add spice paste and fry gently until fragrant, about 10 minutes.
    3. Stir in the mint leaves and chicken pieces; add water and bring to the boil. Stir in the coconut milk; season to taste with salt and sugar. Reduce heat and simmer gently, uncovered, for about 10-15 minutes.
    4. Add the prawns, cockles, fish cakes and fried tofu cubes; simmer till prawns are cooked, 3 or 4 minutes.
    5. Serve the seafood curry on top of the noodles with garnishes on the side.

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    Reviews in English (1)

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    Used different ingredients. I used chicken instead of the seafood and a recipe worked really well. If you are doing this be careful to keep the amount of chicken equal to the amount of seafood in the recipe and just don't add in the seafood at step 5  -  27 Jan 2011  (Review from Allrecipes AU | NZ)

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