Seafood Laksa Baked Rice

Laksa lovers unite! We have yet another delicious fusion twist on the beloved Peranakan dish- here is our Seafood Laksa Baked Rice recipe!

The traditional laksa dish consists of rice noodles served in a flavourful curry broth and topped with bean sprouts, fish cakes, and cockles. The curry is the one that carries its signature flavour, so we will be packing it into our dish for the best laksa rice dish you have ever tasted.

Topped with fresh seafood and tons of oozy mozzarella cheese, there is nothing not to love about our Seafood Laksa Baked Rice recipe!

To get the best tasting baked rice, of course you will need to use some of the best rice out there on the market. The Okome Shortgrain USA Calrose rice is a premium short-grain rice cultivated in the United States. Grown with non-GMO seeds and with sustainable farming techniques, the USA rice also ensures ethical food safety in its entire supply chain. Hence, you can rest assured that the rice is of the highest quality and safety. The Okome Calrose rice also has a unique sweet flavour and a soft and sticky texture that can be used to prepare a variety of rice dishes. It delivers the perfect fluffy rice suitable for any Japanese, Korean, Taiwanese, porridge, or even baked rice dishes.

We particularly love how its sweetness goes so well with the freshness of the seafood and its sticky texture complements the creamy melted cheese! Being naturally moist, the Calrose rice did not dry up after frying and baking, and still retains its soft tender texture.

The ingredients you will need are: Okome Shortgrain USA Calrose Rice, laksa paste, laksa leaves, shallots, garlic, dried shrimps, mayonnaise, vinegar, mozzarella cheese, prawns, squid, clams, Chinese cooking wine, pepper, salt, and sugar.
Let’s begin preparing the Seafood Laksa Baked Rice recipe.

Cook the rice

Rinse the rice with some water then let it soak in water for at least 20 minutes. Drain away the water then add in enough water for cooking. We like to follow as indicated on the rice cooker, but you can also use your finger or palm to measure the water Asian/Uncle Roger style. Add the vinegar to the water then let the rice cook in the rice cooker.

Tip: The vinegar will help break down the starch in the rice and allow it to absorb more water for a softer rice texture.
Once cooked, use a rice ladle to fluff up the rice then close the lid and keep it warm in the rice cooker for at least 15 minutes.

Tip: Warming the rice allows the grains to absorb any remaining water and improves its texture.

Prepare the seafood

Before cooking the seafood, we will be marinating them for additional flavour. Place the prawns and squid in separate bowls and add cooking wine, pepper, sugar, and salt to both. Mix well and let them marinate for at least 10 minutes.

Heat up some oil in a pan and add the prawns. Cook them on both sides until half-cooked and slightly curled. Remove from the heat and set aside. Add the squid and stir fry for a few minutes until ½ cooked. Remove from the heat and set aside.

Tip: Do not fully cook your seafood through as they will continue to cook in the oven at the last step. You will want to avoid overcooking your seafood as they will become dry and rubbery.

Prepare the laksa fried rice

Heat up some oil in a pan and add the shallots, garlic, dried shrimp, and laksa leaves. Stir fry for 2 minutes until fragrant then add the laksa paste and stir fry for another 2 minutes. These fresh ingredients will add dimension to the laksa paste for a richer flavour that will allow the rice to shine.

When your kitchen is smelling amazing, add in the rice and toss to coat it well with the paste and fried ingredients.

Assemble and bake the seafood laksa baked rice. Preheat your oven at 250℃ and set it to broil or top heat. Transfer the laksa fried rice to a baking or casserole dish, making sure it is a flat even layer.

Spread mayonnaise over the rice then lay the prawns, squids, and fresh clams over the top. Be sure to spread them evenly and alternate between each seafood. Generously sprinkle the mozzarella cheese over the top then transfer to the oven to bake for 3 minutes.

Remove from the oven once the cheese has melted and turned into a beautiful golden brown. Finally, garnish with some chopped laksa leaves for extra fragrance and your Seafood Laska Baked Rice is ready!

We think this Seafood Laska Baked Rice recipe is super easy to follow with such great results! Each layer of the baked rice has its own distinct flavour- sweet seafood, savoury cheese, and spicy, rich laksa fried rice- but they blend so well together. You can also taste the sweetness of Okome Calrose rice through the laksa flavour which ties it to the sweetness of the mayonnaise and seafood. Every bite is soft, creamy, and a delightful burst of flavour. This is a perfect luxurious meal to share with your family or friends and enjoy together!

This article is brought to you by USA Rice Federation and Topseller Pte Ltd.

Seafood Laksa Baked Rice

Print Recipe

Servings	Prep Time
4 pax	30 mins

Cook Time

50 mins

Servings Prep Time 4 pax 30 mins

Cook Time 50 mins

Seafood Laksa Baked Rice Print Recipe Servings Prep Time 4 pax 30 mins Cook Time 50 mins Servings Prep Time 4 pax 30 mins Cook Time 50 mins

Ingredients

Ingredient

• 2 cups Okome Shortgrain USA Calrose Rice 600g cooked rice
• 160 g Golden Chef Laksa paste
• 20 pcs laksa leaves chopped
• 50 g shallots chopped
• 20 g garlic chopped
• 2 tbsp dried shrimps washed and soaked for 2 mins, chopped
• 1/4 cup mayonnaise
• 1 tsp vinegar
• 50 g mozzarella cheese add more if desired
• chopped laksa leaves garnishing

Prawn

• 8 pcs large prawns 300g, deshell and devein
• 1 tsp chinese cooking wine
• 1/4 tsp white pepper powder
• 1/4 tsp salt
• 1/4 tsp sugar

Squid

• 1 pcs large-size squid
• 1/2 tsp chinese cooking wine
• 1/4 tsp white pepper powder
• 1/8 tsp sugar
• 1 pinch salt

Clam

• 10 pcs clams 100g

Instructions

Step 1: Prepare the ingredients

1. Rice: Pour 2 cups of rice into the rice cooker container. Rinse it and soak it in water for 20 mins. Drain the water, add in sufficient water as indicated on the rice cooker. Add in vinegar. #Tip: Adding in vinegar will allow the rice to break down the starch and allow better water absorption. - Cook the rice. Once it is cooked, use a rice ladle to fluff the rice. Close the lid and keep it warm in the rice cooker for at least 15 mins. #Tip: In this way, the rice grains will absorb the remaining water and every grain is soft and tender.
2. Prawn: Remove the head and the shell. Leaving the tail on. Slit the back of the prawn to remove the intestines.
3. Squid: Remove the tentacles from the body. Remove the translucent quill and impurities within the body. Detach and pull the skin off from the body. Cut into rings.
4. Clam: Use a brush and scrub the clamshells under running water, this will remove any impurities on the shell. In a bowl, add in clams, ice water and 3 tbsp of salt. Soak for at least 30 mins so that the clams will purge out the sand. Rinse the clams several times till the water is clear.

Step 2: Marinate and cook the seafood

1. Mix the prawns with the seasoning. Give it a good mix and let it marinate for 10 mins.
2. Mix the squid with the seasoning. Give it a good mix and let it marinate for 10 mins.
3. In a pan, heat up 1 tbsp of oil. Add in the prawns. Once the prawns have curled up slightly, flip to the other side. The prawn is ready when it is ½ cooked.
4. Using the same pan, add in ½ tbsp of oil. Add in the squid and do a quick stir-fry till it is ½ cooked. #Tip: It will continue to cook in the oven at the last stage.

Step 3: Cook laksa fried rice

1. Preheat the oven to 250oC. Set to broil/top heat.
2. In a pan, heat up 1 tbsp of oil. Add in chopped shallot, garlic, dried shrimp and laksa leaves. Cook till fragrant.
3. Add in laksa paste and fry it.
4. Add in rice, toss it quickly and evenly.

Step 4: Assemble, bake and serve

1. Transfer the fried rice into the casserole.
2. Spread the mayonnaise over the rice.
3. Spread the prawns, squid, and fresh clams.
4. Sprinkle mozzarella cheese.
5. Transfer to the oven, place it on the top layer and bake for 3 mins. It’s ready when the cheese has melted and turned into a beautiful golden brown.
6. Garnish with chopped laksa leaves and serve.