Seafood Laksa

Coconut milk is the key ingredient in this nyonya classic, next known as laksa lemak.

The ingredient of Seafood Laksa

• 200g cellophane mung bean vermicelli noodles
• 400g hokkien noodles
• 1 tbsp peanut oil
• 70g 1 4 cup laksa glue gum
• 2 x 400ml cans coconut milk
• 500ml 2 cups massel chicken style liquid heap
• 1 lemon grass stem white share only bruised
• 600g unadulterated white fish fillets such as ling cut into 3cm pieces
• 12 black mussels debearded scrubbed
• 1 bunch snake beans trimmed cut into 8cm lengths
• 150g bean sprouts trimmed
• lively mint leaves to support
• lime wedges to benefits

The Instruction of seafood laksa

• cook the vermicelli noodles in a saucepan of boiling water for 3 minutes add the hokkien noodles and separate from heat use a fork to separate the noodles drain
• heat the oil in a large saucepan more than medium heat mount up the laksa epoxy resin and cook stirring for 3 minutes or until aromatic accumulate the coconut milk chicken growth and lemon grass and disquiet to combine bring to the boil stirring constantly cut heat to medium low and simmer for 10 minutes or until capably skillfully combined
• grow the fish mussels and beans to the pan and cook covered for 5 minutes or until the mussels open discard any unopened mussels
• divide the noodles and bean sprouts in the course of serving bowls and ladle higher than the hot laksa sprinkle later mint leaves and minister to hastily quickly gone the lime wedges

Nutritions of Seafood Laksa

calories: 1001 41 calories
calories: 52 grams fat
calories: 39 grams saturated fat
calories: 82 grams carbohydrates
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calories: 57 grams protein
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