Seafood Laksa in your Dutch Oven

Dutch Oven Seafood Laksa

This colourful laksa is the perfect centrepiece for your dining table. And cooking and serving it in your vibrant Biroix Dutch Oven really makes a meal into a full sensory experience. Cast iron is great for cooking these heart-warming broths and the best part – it tastes as good as it looks. Slurp slurp!

Don’t eat meat? No worries, you can easily make a plant-based laksa. This recipe has a great veggie option.

 

What you need - Laksa

  • 120 grams laksa or red curry paste 
  • 500 grams of firm white fish (monk fish, blue cod, ling)
  • 150 grams vermicelli noodles 
  • 1 bunch bok choy, washed
  • 500 grams raw prawn cutlets 
  • 2 squid tubes, cut into 1 cm rings 
  • 1.5 litres chicken stock 
  • 1 can coconut milk 
  • 2 tablespoons sugar
  • 2 teaspoons fish sauce
  • 2 Tablespoons of oil  
  • 3 double kaffir lime leaves 


What you need - Garnish

  • 1/3 cucumber, sliced into batons
  • 1 teaspoon of sliced chilli or ½ teaspoon of chilli flakes
  • 1 tablespoon crispy shallots 
  • Handful of mint leaves
  • Handful of coriander leaves
  • ½ cup bean sprouts
  • 1 kaffir lime leaf, finely sliced  
  • 1 fresh lime, cut in half 


How to cook

  • Place your Biroix Dutch Oven over a medium heat and add oil. Once heated, add the laksa paste and cook, stirring for around 3 minutes (this releases the flavours of the curry paste). 
  • Add stock and bring to the boil. 
  • Add coconut milk, sugar, fish sauce, kaffir lime leaves and simmer. 
  • While the stock mixture is simmering, cook your vermicelli as per packet instructions. (Make sure you have all your garnishes assembled as once the seafood is added to the hot stock it doesn’t take long to cook. )
  • When you are ready, add the fish to the hot stock, cook for 1 minute, then add the bok choy, squid and prawns. 
  • Cook for 2-3 minutes until all seafood is only just cooked (it will keep cooking once it is taken from the heat). 
  • Add your garnishes and serve immediately. Final flourish – squeeze fresh lime over the dish.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries

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