Seafood Laksa
Photography by Melanie Jenkins.
Brought to you by De’Longhi Multifry
If you’re in the mood for something a little exotic, the De’Longhi Multifry makes it easier than ever.
Serves: 4
INGREDIENTS
vegetable oil to level 4
¼ cup (65 grams) laksa paste (I used Asian Home Gourmet)
1 x 425 gram tin coconut cream
2 cups vegetable or chicken stock
4 large, whole raw prawns with tail on
400 grams firm white fish, cut into large chunks
To serve
cooked Asian rice noodles
1 cup bean sprouts
2 spring onions, thinly sliced
¼ cup roasted peanuts
fresh Vietnamese mint and coriander
METHOD
To cook: Remove the paddle from the bowl. Add the oil and the laksa paste. Close the lid. Press the bottom heating element button and set the power level to 3. Set the timer for 7 minutes.
Press the program start/stop button. Cook stirring the paste once during cooking.
Add the coconut cream and the stock. Close the lid and set the timer for 18 minutes. Press the program start/stop button.
Add the prawns and fish. Close the lid and set the timer for 5 minutes. Press the program start/stop button. Cook until the seafood is just cooked through.
To serve: Divide the noodles between bowls. Ladle over the soup and seafood then top with the bean sprouts, spring onions, peanuts and herbs.
For more information on the Multifry visit De’Longhi.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.