Balmain Bug Laksa
|Leek||200 Gram (1 Small Sized)|
|Vegetable oil||1⁄2 Cup (8 tbs) (For Shallow Frying)|
|Large prawns||630 Gram, uncooked (16 In Number)|
|Water||750 Milliliter (3 Cups)|
|Cooked balmain bugs||1 Kilogram, prepared (8 Medium Sized Pieces)|
|Peanut oil||1 Tablespoon|
|Laksa paste||3⁄4 Cup (12 tbs)|
|Coconut milk||750 Milliliter (3 Cups)|
|Kaffir lime leaves||8|
|Fish sauce||2 Teaspoon|
|Thin egg noodles||200 Gram (Use Fresh)|
|Red capsicum||150 Gram, thinly sliced (1 Small)|
|Bean sprouts||100 Gram|
|Snow peas||50 Gram, thinly sliced|
|Green onions||4 , finely chopped|
|Loosely packed fresh cilantro leaves||1⁄3 Cup (5.33 tbs) (Or Coriander Leaves)|
|Chopped cashews||35 Gram, roasted (1/4 Cup)|
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.
Shell and devein prawns, leaving tails intact.
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.
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.
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.