Asturian-style Laksam

Ingredients

Asturian-style Laksam differs from the original Malaysian Laksam in several ways. Firstly, the traditional coconut milk-based broth of Laksam is replaced with a creamy seafood broth, highlighting the Asturian influence. Additionally, the use of Asturian cheese and saffron in the sauce adds a distinct flavor and vibrant color to the dish. The seafood selection is also adapted to Asturian cuisine, featuring prawns and clams instead of the traditional fish used in Malaysian Laksam. These adaptations create a unique fusion dish that pays homage to both Malaysian and Asturian culinary traditions. We alse have the original recipe for Laksam, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 500ml (2 cups) seafood broth 500ml (2 cups) seafood broth
• 200g (7 oz) Asturian cheese, grated 200g (7 oz) Asturian cheese, grated
• A pinch of saffron threads A pinch of saffron threads
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 250g (8.8 oz) clams 250g (8.8 oz) clams
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the prawns and clams to the pot, and cook until the prawns turn pink and the clams open. Remove the seafood from the pot and set aside.
4. 4.
   In the same pot, add the seafood broth and bring to a simmer. Stir in the grated Asturian cheese and saffron threads until the cheese melts and the sauce becomes creamy.
5. 5.
   Add the cooked rice noodles to the pot and toss them in the sauce until well-coated. Season with paprika, salt, and pepper to taste.
6. 6.
   Return the cooked seafood to the pot and gently stir to combine.
7. 7.
   Serve the Asturian-style Laksam hot, garnished with fresh parsley.

Treat your ingredients with care...

• Asturian cheese — Opt for a semi-hard Asturian cheese, such as Cabrales or Gamoneu, for an authentic flavor. If unavailable, you can substitute it with a mild blue cheese or a creamy Gorgonzola.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until the desired consistency is reached.
• Serve Asturian-style Laksam with crusty bread to soak up the delicious sauce.

Serving advice

Asturian-style Laksam is best served hot, straight from the pot. Garnish each serving with a sprinkle of fresh parsley to add a pop of color and freshness.

Presentation advice

To present Asturian-style Laksam beautifully, arrange the prawns and clams on top of the noodles, allowing their vibrant colors to shine through the creamy sauce. Sprinkle some additional grated Asturian cheese and saffron threads on top for an elegant touch.