Seafood Laksa With Wild Limes And Lemon Myrtle linguini



4 cloves garlic, peeled
50g minced ginger
4 shallots
4 small red chillies (or as hot as you choose)
1 teaspoon peanut oil for frying
1 teaspoon of shrimp paste
500ml coconut milk or 300ml coconut cream
300ml chicken stock
400g snapper fillets cut into 8 pieces
8 – 12 scallops in the half shell
8 king prawns
2 squid tubes
½ teaspoon Lemon Myrtle
10g Wild Lime Confit
60ml Lemon Aspen Syrup
300g lemon myrtle linguini
a generous tablespoon of salt
a dash of sesame seed oil


In My Early Days As A Chef, I Spent Some Time In South East Asia Exploring The Different Tastes And Cuisines Of The Region. One Region Which I Particularly Enjoyed Was Georgetown, Penang, The Home Of The World Famous Laksa. I Learnt Their Standard Recipe

Dining Downunder Recipes Favicon Dining Downunder Recipes
View Full Recipe

MS Found Country:US image description
Back to top