Penang Laksa Pasta
Only laksa paste, tuna and spaghetti stand between you and dinner. I make this when I crave laksa but want comfort fast. Ready in under 30 minutes.
Servings: 4 servings
Calories: 450kcal
Equipment
- wok
- Pan
- serving bowls
Ingredients
- 4 tbsps oil
- 1 tsp tamarind paste , rounded, mixed with 0.25 cup water and squeezed to get tamarind extract
- 2 tsps sugar
- 1 ½ tsps salt
- 3 tbsps canned tuna , coarsely flaked, drained
- 200 g spaghetti
Laksa Paste
- 6 dried chillies , snipped into 1-cm lengths, soaked in hot water for 5 mins, drained and rinsed
- 6 shallots , sliced
- 2 stalks lemongrass , cut 12 cm from base, sliced
- 1 tsp belacan , heaped
- 2 tsps water
Garnish
- 1 purple onion , halved and sliced
- ½ cucumber , cut into fine strips
- 1 torch ginger bud (bunga kantan) , sliced finely
- ½ cup mint leaves , shredded
- ¼ cup Vietnamese mint (daun kesum) , shredded
- 4 calamansi limes , halved and seeded
Instructions
- Heat oil in a wok and fry ground laksa paste over a low fire until fragrant and oil separates.
- Add the tamarind extract, sugar and salt. Cook for 2 to 3 mins.
- Turn off fire and stir in flaked tuna.
- Bring a large pan of lightly salted water to boil.
- Add spaghetti and cook until just tender.
- Drain spaghetti and toss with cooked laksa paste.
- Taste and adjust seasonings if necessary.
- Pile into individual serving bowls and top with garnish.
- Serve immediately.