Chilli Coconut Seafood Recipe

June 9, 2013 / by Mustapa Jaffar

Ingredients: Serves 4

1 bottle The Malaya Laksa Paste (190gm)

1 lemongrass stick– bruised and torn into 2 pieces length ways

coriander leaves for garnish

2 kaffir lime leaves

6 king prawns (shells peeled with tails on)

6 scallops (without row)

4 green lip mussels (half shell)

200g white fish fillet, (grouper, snapper, blue eye cod) cut into 8 pieces

100g squid cut into 8 pieces

150ml of good quality coconut milk

100ml water



  1. Combine The Malaya Laksa Paste, water, kaffir lime leaves and lemongrass in a medium sized pot, and bring to the boil. Reduce heat & fry over a medium to high heat for 2 minutes.
  2. Add the fish, reduce the heat to medium & place the lid on the pot simmer for approx. 3 minutes.
  3. Add the prawns & scallops, stir lightly then replace the lid & simmer for 3 minutes.
  4. Add the coconut milk & mussels, stir lightly and bring to simmer.
  5. Once the sauce has started to simmer, add the squid, stir lightly, simmer for 1 minute and serve immediately.
  6. Serve with steamed rice & garnish with fresh coriander.


Category: Laksa Paste

Malaya Sauce Recipes

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