Brown Crab and Fishcake Laksa by Anaïs van Manen – Crane Cookware

Sat, Jan 16, 21

The second recipe on this month’s visitor chef sequence is Brown Crab and Fishcake Laksa by @anais.vanmanen After doing time within the kitchens of Bones, Cafe Bar Common, Auberge de Chassignole, Trullo, amongst others, Anaïs turned head of analysis and improvement for BAO till the tip of 2020

“This recipe is impressed by the early mornings in Singapore the place you would have a bowl of sizzling laksa to start out the day. Brown crab meat provides one other layer of richness and depth to the broth. It’s an awesome dish to eat throughout chilly winter nights and mornings.” Anaïs van Manen, @anais.vanmanen


  • 12 king prawns
  • 1 small jar of white crab meat
  • 3 handful of cockles
  • Thick spherical rice noodles (no flat noodles please)
  • 1 can of coconut milk
  • Laksa leaves Aka sizzling mint


For the codfish cake

  • 500g cod filet
  • 1 massive egg white
  • 1 tbsp of cornflour
  • 3 tbsp of tapioca flour
  • salt & white Pepper 


For the Laksa paste

  • 1 tbsp shrimp paste
  • 250g brown crab meat
  • 3 tbsp fish sauce
  • 4 candlenuts or macadamia if you cannot discover it
  • 4 lemongrass stalks thinly sliced (solely the white half, hold the inexperienced half in your inventory)
  • Juice of 1 lime
  • 1 thumb of galangal
  • 4 garlic cloves peeled
  • 8 small pink shallots peeled
  • 3 Crimson Chili deseeded
  • 6 dried entire chilis
  • 1 tbsp dried shrimp, that has been soaked in water
  • 1 tsp turmeric powder
  • Roughly 1/4 cup annatto oil (Non-compulsory)


First, you wish to put together your inventory. Peel and devein your king prawns. Fill your pot along with your prawn shells and add 2.5 L of water and the inexperienced a part of your lemongrass. Carry it to a simmer and let it cook dinner for about 15minutes. Use a netted ladle and poach your prawns within the inventory, you need it to be barely cooked.

In a separate pan, deliver 1/2 cup of water to boil, add your cockles and canopy with a lid till the cockles open themselves. (Ensure your cockles are clear and sand-free). Take them out of their shells instantly to cease the cooking and hold them apart with slightly little bit of oil, and their cooking inventory to maintain them from drying. Add the remainder of their cooking juice to your prawn inventory. Cross your inventory by a sieve and put aside.

Cod Fish Cake

That is non-obligatory, you may all the time simply thinly slice the cod and poach it as it’s in your laksa. Clear your cod filet, so there are not any stringy bits; chop it roughly. Add all of the substances to a meals processor and blitz it till it resembles a paste. Switch it into an oiled mould and steam the fishcake for quarter-hour. Let it cool and portion it into any shapes you want.

Laksa Broth

In a Meals Processor, blitz all of your laksa paste substances besides your oil right into a thick paste. Fry this off along with your annatto oil, for about 15-20 minutes, do not skip this half because it may end up in a uncooked and gritty broth. Add your prawn inventory and simmer the broth for about one other 15minutes. Season your broth with salt and sugar till you might be happy.

You may then add your coconut milk and fish muffins, flip down the warmth and get the remainder of the substances prepared for assembling. Prepare dinner your rice noodles as instructed on their package deal. Thinly slice your sizzling mint.

In a bowl, place your noodles first, and reduce them with a pair of scissors. In Singapore, Katong Laksa, which impressed this recipe, isn’t eaten with chopsticks however solely with a spoon, therefore the noodle reducing. Place some prawn, crab meat, and cockles on high, and ladle the new laksa broth into the bowls. Garnish with sizzling mint and serve it instantly.

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