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  • The Australian Women’s Weekly Food

    BOWLS of GOODNESSS

    Jun 29, 2020 4 minutes

    SEAFOOD LAKSA

    PREP + COOK TIME 35 MINUTES SERVES 4

    375g dried rice vermicelli noodles
    185g bottled laksa paste (see Notes)
    3¼ cups (800ml) canned coconut milk
    2 tablespoons peanut oil
    500g uncooked medium king prawns, peeled, deveined, tails intact
    2 uncooked blue swimmer crabs (1kg), cleaned, quartered
    500g skinless barramundi fillets, cut into 2cm pieces
    12 large fried tofu puffs (200g), halved
    1½ cups (120g) bean sprouts, trimmed
    ¼ cup (20g) fried asian shallots
    1 fresh long red chilli, sliced thinly
    ⅓ cup fresh coriander leaves lime wedges, to serve (optional)

    1 Place noodles in a medium heatproof bowl; cover with boiling water. Stand for 1½ minutes or until almost tender; drain.

    Cook laksa paste in a large heavy-based saucepan over medium heat, stirring,

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