Make up a crayfish stock in advance and freeze in one litre portions. You can also make up this laksa paste in advance and keep well covered in the fridge. Having both these components to the dish made, the laksa can be put together in no time at all.


  • Crayfish stock

  • 2 kg (4 lb 8 oz) crayfish shells

  • 1 tbsp grapeseed oil

  • 1 onion, peeled and chopped

  • 1 carrot, peeled and chopped

  • 1 celery stalk, chopped

  • ¼ small leek, white part only, chopped

  • 1 garlic clove, peeled

  • 2 tsp tomato paste (concentrated purée)

  • 1 bay leaf

  • 2 sprigs thyme

  • 3 parsley stalks

  • 1 strip lemon peel

  • 125 ml (4 fl oz) white wine

  • Laksa paste

  • ½ tbsp shrimp paste

  • 1 tsp dried prawns (shrimp)

  • 1½ dried bird’s-eye chillies

  • ½ tsp coriander seeds

  • 1 red onion, peeled and chopped

  • 3 garlic cloves, peeled and chopped

  • finely grated zest of 1 lime

  • ½ lemongrass stem, white part only, finely chopped

  • 1 tsp finely grated fresh ginger

  • 1 tsp ground turmeric

  • 2 bird’s-eye chillies (frozen are good here)


  • 1.

    To make the crayfish stock, preheat oven to 190°C (375°F). Place the crayfish shells in a roasting dish and roast until caramelised, about 30 minutes.

  • 2.

    Place the grapseeed oil, onion, carrot, celery, leek and garlic in a large saucepan over a low heat. Cook until the vegetables are lightly caramelised. Add the tomato paste, herbs and lemon peel and mix to combine. Increase heat, add the wine and allow to bubble up. Cover with cold water, bring to the boil, then reduce heat and simmer for 2 hours.

  • 3.

    Strain and leave to cool, then cover and place in the fridge.

  • 4.

    To make the laksa paste, place the shrimp paste, dried prawns, dried chilli and coriander seeds in a frying pan over a medium–high heat and dry roast until aromatic. Transfer to a plate to cool, then grind well.

  • 5.

    Place the remaining ingredients in a food processor or blender and blend to a smooth

  • 6.

    Paste. Mix with the cooled ground mixture. Store in an airtight container in the fridge.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 342kj
  • Fat Total 5g
  • Saturated Fat 0g
  • Protein 55g
  • Carbohydrate 11g
  • Sugar 4g
  • Sodium 243mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more tasty recipes visit Botswana Butchery

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