The Australian Women’s Weekly Food

BOWLS of GOODNESSS

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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