35 min preparation time | serves 1 | 5 min cooking time
This delicious flavour-drenched dish is commonly found in Malaysia and Singapore, originating from the Peranakan community—the descendants of Chinese traders marrying local Malays. Nyonya Seafood Laksa was born from the fusion of traditional Chinese food and Southeast Asian flavours like coconut milk and spices, and is a must try when visiting this part of the world.
The soul of a good bowl of Nyonya Laksa is the gravy, which is spicy and rich with just a hint of sweetness from the infusion of thick coconut milk. Fresh ingredients, especially the spices, are the most important components in making the thick and flavourful gravy, with the addition of seafood giving it an extra kick.
The secret to this dish is patience, as simmering is key to bringing out the delightful flavours of the spices. Chili, garlic, lemongrass and a long list of other ingredients blend flawlessly for a complex taste, while lime adds a touch of zing to the dish.
This dish can be easily prepared at home as a family meal, comfort food for a rainy day, or for simple family celebrations using our recipe from Chef William Teo, Executive Chef of Casa del Rio in Melaka.
With decades of experience in professional kitchens in top hotels around Malaysia, Chef William has added his own twist to this iconic dish using both fresh and dried chillies for his recipe.
Go on, give it a try and we hope you enjoy preparing it as much you eat it.
Ingredients for gravy
To make the Laksa Spice paste:
- 10g of Fresh red chillies
- 10g of Dried chillies
- 10g of Lemongrass
- 10g of Galangal
- 5g of Turmeric
- 10g of Shallot
- 5g of Garlic
- 5g of Toasted shrimp paste (Belachan)
- 5g of Curry powder
- 10g of Polygonum leaves (Daun Kesum)
- 10g of Ginger flower (Bunga Kantan)
- 100ml of Coconut milk
- 50ml of Evaporated milk
- 100ml of Chicken stock
- 30ml of Cooking oil
- Pinch of Salt
- Pinch of Sugar
- 150g of Yellow noodles (can be substituted with thin vermicelli)
- 50g of Bean sprouts
- 150g of Large prawns
- 60g of Sliced fish fillet
- 50g of Squid
- 20g of Scallops (Optional)
- 1 Hard-boiled egg
- 2 pieces of Dried bean curd
- 20g of Shredded cucumber
- A handful of Coriander leaves
- Blend all the ingredients for Laksa spiced paste.
- Heat cooking oil in a pot and sauté the spice paste, add Polygonum leaves and ginger flower, cook till the mixture becomes aromatic.
- Add chicken stock and simmer for 20 minutes, followed by adding the coconut milk and evaporated milk slowly while stirring.
- Add the seafood and bring the gravy to boil. Season with salt and sugar.
- In a separate pot, blanch the yellow noodles and bean sprouts.
- Place the noodles and bean sprouts into a bowl, top it off with Laksa gravy and seafood.
Garnish with boiled egg slices, shredded cucumber and coriander leaves.