Seafood laksa from Marie Claire - Lunch (page 14) by Jody Vassallo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on November 02, 2024

    I made this Seafood Laksa from scratch. The result was great, it had really good flavours, and wasn't too spicy, despite of the chillies that went in the paste. I tried a couple of different recipes to try to make it as traditional as I could, but there were some ingredients I couldn't get, and had to use my imagination to make something similar. For instance, I couldn't get fresh galangal, and used powdered one instead, and also had to make my own fish balls. I checked for recipes online, but most of them used 'surimi' which we don't like, so I decided to make the balls from the recipe I have for Thai fish cakes, which are really delicious, and it worked wonders.... I followed the instructions to cook the rice noodles, but they were a bit overcooked!! Ah well, ....

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