Seafood Laksa

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Serving size:4
Prep Time:
Total Time:
Seafood Laksa

Ingredients

  • 21/2 cup coconut milk
  • handful basil leaves
  • 3 scallions, thinly sliced
  • handful mint leaves
  • 1/4 cup Thai fish sauce (nam pla)
  • 7 oz dried vermicelli
  • 2 bok choy, halved
  • 3 cup sugar snap peas
  • 12 raw tiger prawns, peeled and deveined
  • 2 cup fish or vegetable stock
  • peanut oil, for cooking
  • 1/4 cup sesame oil
  • 1 small bunch of cilantro (including roots)
  • 1 tsp ground toasted coriander seeds
  • 2-inch piece of fresh ginger, roughly chopped
  • 4 garlic clove, roughly chopped
  • 2 medium-hot red chili's, halved and deseeded
  • juice of 1 large lemon
  • 1 lb monkfish fillet, skinned and cut into 2-inch chunks
  • 8 small squid, cleaned and cut into 2-inch pieces

Directions

Heat a griddle pan to very hot, brush with a little groundnut oil and then cook the squid for 30 to 45 seconds on each side until golden. Place on a plate and leave to cool.

 

Add the monkfish to the griddle and brown all over. Squeeze over the lemon juice and set aside with the squid.


Heat a large frying pan. Place the chillies in a food processor with the garlic, ginger, ground coriander seeds, cilantro and sesame oil, then blend to a coarse paste. Add this laksa paste to the heated pan and stir-fry for 1 minute, then pour in the coconut milk and stock and bring to the boil. Spoon into your slow cooker with the squid and the monkfish, then cover and cook on low for 3 to 4 hours.

 

Add the prawns, sugar snaps and bok choy, and cook, uncovered, on high for 15 minutes.


Meanwhile, place the vermicelli in a large saucepan of boiling salted water and then immediately remove from the heat. Set aside for 3 to 4 minutes, depending on the manufacturer’s instructions, then drain and refresh under cold running water. Set aside.

 

Add the fish sauce to the slow cooker pot with half the herbs and stir gently for a few seconds.


Divide the cooked vermicelli between the serving bowls and ladle the seafood laksa on top, then sprinkle over the remaining mint and basil ?leaves and the scallions. Serve piping hot.

 

Recipe courtesy of Slow Cooking by Antony Worrall Thompson/ Mitchell Beazley, 2012.