This simple Seafood Laksa is the perfect complement to our Fiano, a wine that can handle some spice, not to mention the delicious fresh flavours of this exotic dish!
The best part is that you can really make this recipe your own too – do you like it spicy? add some extra chilli… do you prefer tofu to fish? easy swap… do you prefer vermicelli noodles to hokkien? no problem…
Experiment until you find your perfect mix for your signature laksa ingredients, and tag us on @oliverstaranga if you find your perfect mix, we’d love to know how you like it…
Corrina, Brioni, Sam and the OT crew
Seafood Laksa
Ingredients
- 2 cloves of garlic
- 2cm piece of ginger
- 2-3 Spring Onions
- 2 Shallots
- Kaffir lime leaves
- 2 cups of diced butternut pumpkin
- 2-3 fillets of white fish
- Sugar snap peas
- 750g green prawns, de-veined, shelled
- Hokkien noodles
- Bean sprouts
- Fresh Coriander
- Finely sliced red chilli
- Fresh lime
- 1/4 cup of Laksa Paste
- 1 can of coconut milk
- 2 tsp Fish sauce
Method
- Prepare and chop all ingredients: garlic, ginger, spring onions, shallots, chilli, pumpkin and white fish
- Fry off garlic, ginger and shallots, then add laksa paste and fry until fragrant
- Add coconut milk, fish sauce and pumpkin until pumpkin has softened
- Finally add the fish, prawns and sugar snap peas, and cook until fish and prawns are cooked through
- Prepare hokkien noodles, then place in bowls
- Divide pumpkin, fish and prawns into the noodle bowls, and garnish with fresh coriander, bean sprouts, fresh chilli and a squeeze of lime
