Seafood Laksa
Photography by Melanie Jenkins.
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.
latest issue:
Issue #118
The most highly anticipated issue of dishfor the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!