HomeCookin: Spicy Scallop Laksa w/shitake & wheat noodles.
It’s a slightly chilly Monday night here in NYC and Kit and I had quite an exhausting week and are still feeling like we are recovering. We knew we wanted something comforting and warm and so of course, we ended up picking a asian style soup.
My recipe changes every time I make this dish and is probably not at all authentic (according to the Thai or Malaysians) but I do know one thing, this was DELICIOUS…
Here is tonight’s method.
Boil your wheat noodles (or rice noodles) to package directions. Drain and rinse in cold water. Set aside.
In a pot saute 1/2 cup chopped scallions, 1tbsp chopped ginger, 1 large clove chopped garlic, 1 large red chilli finely sliced and a cup of sliced Shitake mushrooms.
Add one small can of Thai red curry paste (or 3 tbsp of your favorite curry paste) I used the Maesri brand.
Saute until fragrant.
Stir through a can of coconut milk, 1 cup stock, juice of a lime, 1 tbsp of fish sauce, 1 tsp of sugar and a tsp of soy.
Simmer for 10-15 mins. Tasting and adjusting flavors to your preference.
Score the flesh of 4-5 large sea scallops and season with salt and pepper. In a large pan, sear the scallops for 2 mins on each side.
Divide noodles into bowls. Pour over the steaming hot laksa broth. Top with seared scallops and garnish with scallions, red chili and cilantro.
This was so rich and round and HOT HOT HOT. Kit and I had two helpings each!
I have made this laksa with shrimp and chicken as well. It’s definitely well suited to adjustment.
Let me know if you try this spicy dish at home!
