Cooking Instructions
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Step 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.
Step 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.
Step 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)
.
Step 4
Bring the
Fish Stock (2 1/2 cups)
and
Kaffir Lime Leaves (2)
to a boil and stir.
Step 5
Add the fresh
Egg Noodles (12 oz)
and bearded mussels, cook for 1 minute then add the
Peeled Prawns (12)
.
Step 6
Simmer for 2 to 3 minutes uncovered.
Step 7
Divide into deep bowls then sprinkle with the chopped coriander and spring onions. Serve immediately and enjoy!
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