Directions

To Cook

1. Heat oil in a wok over medium-high heat.
2. Add in the laksa paste and stir-fry for 1 min.
3. Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
4. Add the eggplant, crab, squid, and mussels cook for 2 mins. Then add the prawns, deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
5. Blanch the noodles for 15 seconds and place in a bowl, top with the bean sprouts and the fresh herbs.
6. Pour the laksa soup over the noodles, then add the seafood on top.
7. Garnish with slices of chilli and the other fresh herbs of choice.