Coconut, Oyster & Salmon Laksa


Preparation info

  • For


    Large Bowls
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This laksa is really sumptuous. It can be made with lots of chilli because there’s plenty of coconut milk to mask their heat. I recommend vermicelli rice noodles, but any type of noodle can be used. If you don’t like biting into a warm, uncooked oyster, add it a little earlier in the cooking process. The roots of fresh coriander pack a lot of flavour, so if you’re fortunate enough to be able to buy coriander whole wash the roots well and use them.