Spicy Malaysian Laksa Lemak with Crab
Dive into the aromatic world of Malaysian cuisine with this spicy laksa featuring succulent crab in a rich coconut broth.
Preparation
Get these tasks done before you start cooking.
Making Laksa Paste
- 1
Combine Ingredients
Combine red chilies, ginger, garlic, shallots, lemongrass, and shrimp paste in a food processor.
- 2
Blend until Smooth
Blend until smooth, adding a little water if needed.
- 3
Set Aside
Set aside the paste for the broth preparation.
Tip: ⚠ Strain the paste well to avoid fibrous textures in your soup. 💡 Prepare the paste a day ahead to save time and enhance flavors.
Preparing the Crab
- 1
Boil the Crab
If using fresh crab, boil in water for 5 minutes, extract meat carefully.
- 2
Reserve Shells
Reserve shells if desired for additional flavor in the broth.
- 3
Set Aside
Set crab meat aside.
How to Make Spicy Malaysian Laksa Lemak with Crab
Total time: 2 h · Yields 4 servings
- 1
Sautéing the Paste
In a large pot, heat oil over medium-high heat and sauté the paste until aromatic.
- 2
Simmering the Broth
Add the chicken stock and coconut milk, bring to a gentle simmer.
- 3
Final Adjustments
Stir in fish sauce, sugar, and crab meat, simmer for an additional 10 minutes.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
Can I make this dish ahead of time?
You can prep the paste in advance and store it refrigerated. Assemble and cook the dish the day you plan to serve it.
What can I use if I can't find fresh crab?
Canned crab or even cooked chicken can be substituted.
How can I make it vegetarian?
Substitute crab with firm tofu or tempeh, and use vegetable stock.
Is there a non-spicy version?
Reduce or omit the chilies and add more cilantro and lime for flavor.
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