Sunday 16 July 2017

Laksa Pasta with White Clams & Crabmeat 叻沙意粉

*in collaboration with Dancing Chef (for Laksa Paste)

After yesterday's Hainanese Chicken Rice Paste challenge, I was attempting the Dancing Chef Laksa Paste next. This Laksa Pasta with White Clams & Crabmeat 叻沙意粉 was a fusion one pot pasta that incorporated South East Asian spices to an otherwise western pasta dish. I replaced the traditional laksa fresh cockles with cooked white clams. I also replaced the shredded chicken in traditional laksa with shredded crabmeat. Unlike the local laksa that's filled with gravy, my take for the pasta was an almost dry laksa sauce instead. It worked well with the pasta and seafood. And made the Laksa Pasta with White Clams & Crabmeat 叻沙意粉 flavourful and full of fusion characteristics. 

Dancing Chef's Promotion 
From 1 July to 31 August 2017, purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.

Ingredients (enough for 4 pax) :
  • 300 to 350 gm spaghetti 
  • 400 gm white clams (degritted, scrubbed and cleaned)
  • 200 gm shredded crabmeat
  • 1 packet Dancing Chef Laksa Paste (100 gm)
  • 4 cloves garlic (peeled and thinly sliced)
  • 1 mid sized onions (peeled and finely chopped)
  • 65 ml coconut cream mixed with 1 cup water
  • 1 tbsp sugar
  • a dash of paprika (to taste)
  • grated cheese (to taste)(optional)
  • 1/2 tsp dried parsley (for garnishing) 

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Boil a pot of water, add a little cooking oil, salt and cook the pasta till al dente.
  2. Rinse cooked pasta through running tap water and leave to drain aside.  
  3. Heat cooking oil at medium heat and stir fry aromatics (onions & garlic) till fragrant.
  4. Add 1/3 portion of Dancing Chef Laksa Paste and crabmeat. Give it a quick stir fry.
  5. Add another 1/3 portion of Dancing Chef Laksa Paste and 1/2 portion of coconut cream mixture. Bring to boil.
  6. Add sugar to taste.
  7. Fold in white clams.
  8. Cover lid and allow to simmer for 2 to 3 minutes.
  9. Scoop out cooked white clams from pot and set aside.
  10. Fold in cooked pasta, final 1/3 portion of Dancing Chef Laksa Paste and the other 1/2 portion of coconut cream mixture.
  11. Turn to very low heat and stir till pasta, crabmeat and sauce are even.
  12. Top with cooked white clams, paprika, dried parsley and grated cheese before serve.
  13. Serve whilst hot.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)


Post a Comment