The seafood in this recipe can be substituted with beef or chicken - just brown the meat before adding to the laksa.
Total Time
30min
4.8
5 Ratings
Author: Marc Fosh
Servings:
4
Ingredients
•
12
Peeled Prawns
•
24
Fresh Mussels
•
1/2
cup
Dry White Wine
•
1
Onion
•
1/3
cup
Olive Oil
•
2 1/2
cups
Fish Stock
•
2
Kaffir Lime Leaves
•
1 1/4
cups
Coconut Milk
•
1
Tbsp
Soy Sauce
•
2
Tbsp
Fish Sauce
•
12
oz
Egg Noodles
•
2
Tbsp
Fresh Cilantro
•
1
bunch
Scallions
•
3
cloves
Garlic
•
2
Tbsp
Fresh Ginger
•
1
stalk
Lemongrass
•
1
bunch
Fresh Cilantro
•
2
Red Chili Peppers
•
1/2
tsp
Ground Turmeric
Cooking Instructions
1.
Slice the
Lemongrass (1 stalk)
into smaller pieces. Finely chop the
Onion (1)
. Roughly chop the
Fresh Cilantro (2 Tbsp)
. Finely chop the
Scallions (1 bunch)
. Beard and scrub the
Fresh Mussels (24)
and place them back in the fridge.
2.
In a food processor, add peeled
Garlic (3 cloves)
, fresh
Fresh Ginger (2 Tbsp)
, pre-cut lemon grass,
Fresh Cilantro (1 bunch)
,
Red Chili Peppers (2)
,
Ground Turmeric (1/2 tsp)
, and
Olive Oil (2 Tbsp)
. Blend into a paste and set aside.
3.
Heat
Olive Oil (1/4 cup)
in a heavy-bottomed pan and fry the finely chopped onions over a low heat. Add the laksa paste,
Dry White Wine (1/2 cup)
,
Soy Sauce (1 Tbsp)
,
Fish Sauce (2 Tbsp)
and
Coconut Milk (1 1/4 cups)
.
4.
Bring the
Fish Stock (2 1/2 cups)
and
Kaffir Lime Leaves (2)
to a boil and stir.
5.
Add the fresh
Egg Noodles (12 oz)
and bearded mussels, cook for 1 minute then add the
Peeled Prawns (12)
.
6.
Simmer for 2 to 3 minutes uncovered.
7.
Divide into deep bowls then sprinkle with the chopped coriander and spring onions. Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
1344
FAT
53.2 g
PROTEIN
110.4 g
CARBS
98.1 g
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