Seafood Laksa

On Friday, May 10th, 2013

  • Cooking time: Less than 15 minutes
  • Cuisine: Malaysian-Asian
  • Serves: 4
  • Type: Seafood-Soup


  • 5 cups laksa base, made with store-bought laksa paste
  • 16 black mussels, beards removed
  • 12 large green prawns, peeled and deveined
  • 400g white fish, such as ling or snapper, thinly sliced
  • 200g thinly sliced cleaned calamari
  • 500g cooked rice noodles
  • 3 hard-boiled eggs, quartered
  • 1 cup bean sprouts
  • ½ cup coriander leaves

Preparation method

1 Bring laksa base to a simmer. Add mussels. When mussels start to open, add prawns and white fish. Simmer for 2mins, then add calamari and cook 1min, or until all seafood is cooked.

2 Divide noodles among 4 heated bowls. Top with seafood and pour liquid over. Serve with eggs, bean sprouts and coriander leaves.

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