How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seafood Laksa with Wild Limes and Lemon Myrtle Linguini?

You need 18 ingredients. The key ingredients include: 4 cloves garlic peeled, 50 grams ginger minced, 4 each shallots, 4 each red chilis, dried, and more.

Is Seafood Laksa with Wild Limes and Lemon Myrtle Linguini suitable as seafood?

Yes, Seafood Laksa with Wild Limes and Lemon Myrtle Linguini falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Seafood Laksa with Wild Limes and Lemon Myrtle Linguini?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Laksa with Wild Limes and Lemon Myrtle Linguini Recipe

Name: Seafood Laksa with Wild Limes and Lemon Myrtle Linguini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic peeled; 50 grams ginger minced; 4 each shallots; 4 each red chilis, dried; 1 teaspoon peanut oil for frying; 1 teaspoon shrimp paste; 500 millilitres coconut milk or 300ml coconut cream; 300 millilitres stock chicken; 400 grams red snapper fillets cut into 8 pieces; 12 each scallops in the half shell; 8 each shrimp king; 2 each squid tubes; 1/2 teaspoon - lemon myrtle*; 10 grams - wild lime confit*; 60 millilitres - lemon aspen syrup*; 300 grams - lemon myrtle linguini*; 1 tablespoon salt; 1 dash sesame oil

Seafood Laksa with Wild Limes and Lemon Myrtle Linguini

Eats Now Editorial Team · 1024 kcal · Seafood

1
Mince the garlic, ginger, shallots and chilli together using a sharp knife and a levered chopping action; then, in a hot pot with a little oil, quickly fry the minced ingredients allowing the aromatics to be released; add in the shrimp paste and continue frying for half a minute longer.
2
Add the chicken stock, boil and begin reducing, after a few minutes add the coconut milk, lower the heat a little (keeping at a simmer) and continue reducing, the aim is to reduce the volume to a thick soupy consistency if you are in a hurry, use coconut cream and you wont have to reduce it so much.
3
In another pot, boil some salted water for the lemon myrtle linguini, put in the pasta and make sure it doesnt stick together by gently stirring once the pasta has softened (about 2 minutes) stirring before this time tends to break the pasta up as it can still be hard and brittle on the inside.
4
While the flavour base in the pot is reducing down to around 1/4 of its original volume, begin to prepare the seafood; peel and de-vein the de-headed prawns (I keep prawn heads and freeze them until I have the time to roast them and then cook them down in seasoned water to make a rich shell-fish stock which I also freeze in ice cube trays for later use), cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; finally, remove any bones from the snapper fillets.
5
When the lemon myrtle linguini is cooked, drain it, add a dash of sesame seed oil to stop it sticking (and for flavour, of course) and set aside.
6
Add the squid, snapper, prawns and finally the scallops, wild limes and lemon aspen syrup to the coconut stock reduction and keep the laksa at a gentle boil until the seafood is cooked.
7
Styling :
8
Place a little lemon myrtle linguini into either a bowl, then spoon out the seafood, fishing for 2 pieces of the seafood and two wild limes per serve.
9
Ladle in the laksa sauce, sprinkle on the extra flavour with a little Lemon Myrtle and top the lot with a sprig of coriander and chervil.

Seafood Laksa with Wild Limes and Lemon Myrtle Linguini

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