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Balmain Bug Laksa

Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
6

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