Ingredients

  • Serves 2 people
  • 250 g pasta (any pasta of your choice)

  • 80 g mussels (cleaned)

  • 100 g prawns (cleaned)

  • 100 g scallops (cleaned)

  • 50 g salted fish (chopped and fried)

  • 1 cup coconut milk

  • 10 shallots

  • 3 cloves garlic

  • 5 g fresh ginger

  • 3 large red chilli

  • 10 g turmeric root

  • 1 stalk lemongrass

  • ½ cup mint leaves

  • 2 kaffir lime leaves

  • 1 ginger flower (sliced)

  • 1 turmeric leaf (sliced) 

  • 20 g bean sprouts (blanched)

  • 1 spring onion (chopped)

  • 3 limes (wedged)

  • 4 tbsp fish sauce

  • 100 g cucumber (deseeded and julienned)

  • water

  • salt (to taste)

  • sugar (to taste)

  • vegetable oil

Laksa Seafood Pasta
Recipe Courtesy of
Asian Food Network

Laksa Seafood Pasta

East meets West in this pasta dish inspired by the flavors of one of Southeast Asia’s popular noodle soups -laksa!
  • Medium
  • 15 min
  • 45 min
  • 15 min
  • 5 steps
  • 25 Ingredients
  • Medium
  • 5 steps
  • 25 Ingredients
  • 15 min
  • 45 min
  • 15 min

Instructions

  1. Blend rempah(spice paste)

    • In a blender, blend shallots, garlic, fresh ginger, large red chilli and turmeric root until smooth. If mixture is too dry, you can use water to help you achieve a smooth consistency.


  2. Fry rempah (spice paste)

    • In a pan, fry blended ingredients on a medium-low heat for 5 minutes until fragrant, then add in lemongrass and ½ cup water.
    Fry rempah (spice paste)


  3. Make laksa sauce and season

    • Once it starts simmering, add in 1 cup coconut milk and 4 tbsp fish sauce. Simmer for 10 minutes.
    • Season with 1 tbsp sugar. You can add in salt and more sugar, if needed.


  4. Cook seafood

    • Add seafood to sauce and let it sit for 1 minute, close the lid and turn the fire off to let the rest of the seafood steam in the sauce for at least 5 minutes.
    • If you are not using the seafood immediately after cleaning, store in fridge to keep fresh.
    Cook seafood


  5. Cook pasta

    • Cook pasta according to packet instructions.
    • Once cooked, add in 2 tbsp vegetable oil so that the pasta won’t stick together.

    | Long and thin pasta types, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine are typically paired with rich, meaty sauces. Twist and tube-shaped pastas, like penne and fusilli, are typically paired with pesto and bolognes.



Garnish and Serve!

Place pasta in a bowl, topped with blanched bean sprouts, ginger flower before pouring the hot creamy sauce over the pasta. Garnish with julienned cucumbers, chopped spring onions, crispy salted fish and lime wedge

Garnish and Serve!

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Ingredients
  • Serves 2 people
  • 250 g pasta (any pasta of your choice)

  • 80 g mussels (cleaned)

  • 100 g prawns (cleaned)

  • 100 g scallops (cleaned)

  • 50 g salted fish (chopped and fried)

  • 1 cup coconut milk

  • 10 shallots

  • 3 cloves garlic

  • 5 g fresh ginger

  • 3 large red chilli

  • 10 g turmeric root

  • 1 stalk lemongrass

  • ½ cup mint leaves

  • 2 kaffir lime leaves

  • 1 ginger flower (sliced)

  • 1 turmeric leaf (sliced) 

  • 20 g bean sprouts (blanched)

  • 1 spring onion (chopped)

  • 3 limes (wedged)

  • 4 tbsp fish sauce

  • 100 g cucumber (deseeded and julienned)

  • water

  • salt (to taste)

  • sugar (to taste)

  • vegetable oil

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