Balmain Bug Laksa Recipe
Ingredients
| Leek | 1 Small | |
| Vegetable oil, for shallow-frying | ||
| Prawns | 16 Large, uncooked | |
| Water | 3 Cup (16 tbs) | |
| Cooked | 8 Medium, prepared | |
| Peanut oil | 1 Tablespoon | |
| Paste | 3/4 Cup (16 tbs) | |
| Coconut milk | 3 Cup (16 tbs) | |
| Kaffir lime leaves | 8 | |
| Fish sauce | 2 Teaspoon | |
| Egg noodles | 200 Gram | |
| Capsicum | 1 Small, thinly sliced | |
| Bean sprouts | 100 Gram | |
| Snow peas | 50 Gram, thinly sliced | |
| Green onions | 4 , finely chopped | |
| 1/3 cup loosely packed fresh coriander leaves | ||
| Cashews | 1/4 Cup (16 tbs), roasted | |
Directions
1.
Halve leek lengthways; discard roots and green stem, cut white section into thin strips.
Shallow-fry leek in vegetable oil, in batches, until browned lightly; drain on absorbent paper.
2.
Shell and devein prawns, leaving tails intact.
3.
Place the water in large pan, cover, bring to boil.
Add seafood; simmer, uncovered, about 2 minutes or until just cooked.
Drain seafood over large bowl; reserve stock.
4.
Heat peanut oil in large pan; cook paste, stirring, 2 minutes.
Add milk, lime leaves and reserved stock; simmer, uncovered, 15 minutes.
Stir in sauce and seafood; simmer about 2 minutes or until heated through.
5.
Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Divide noodles among serving bowls; add capsicum, sprouts, peas and seafood mixture.
Top with leek, onion, coriander and nuts.
Halve leek lengthways; discard roots and green stem, cut white section into thin strips.
Shallow-fry leek in vegetable oil, in batches, until browned lightly; drain on absorbent paper.
2.
Shell and devein prawns, leaving tails intact.
3.
Place the water in large pan, cover, bring to boil.
Add seafood; simmer, uncovered, about 2 minutes or until just cooked.
Drain seafood over large bowl; reserve stock.
4.
Heat peanut oil in large pan; cook paste, stirring, 2 minutes.
Add milk, lime leaves and reserved stock; simmer, uncovered, 15 minutes.
Stir in sauce and seafood; simmer about 2 minutes or until heated through.
5.
Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Divide noodles among serving bowls; add capsicum, sprouts, peas and seafood mixture.
Top with leek, onion, coriander and nuts.
Chef
