Spicy Shrimp Laksa
in Coconut Curry with Noodles and Snap Peas
Laksa is taking centre stage tonight, with shrimp as its leading lady. This curry noodle soup is from Southeast Asia and its hearty spiciness has made it popular all over the region. Our version is a take on the Singaporean laksa lemak, which uses coconut milk and lime to draw out the Asian flavours.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
1 pièce(s)
Échalote
113 g
Pois mange-tout, parés
1 pièce(s)
Lime
7 g
Coriandre
1 pièce(s)
Lait de coco
1 cs
Mélange d'épices indien
(Peut contenir Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
200 g
Nouilles chow mein
(Contient Blé)
1 cs
Sauce aux piments et à l’ail
(Peut contenir Poisson, Lait, Sésame, Blé, Soya, Sulfites, Crustacés, Moutarde, Oeuf)
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
Informations nutritionnelles
Ustensiles
Instructions
Add 10 cups water to a large pot. Cover and bring to a boil over high heat. Trim, then cut snap peas in half. Zest, half the lime (dbl for 4ppl). Cut lime into wedges. Peel, then thinly slice shallot. Roughly chop (or tear) cilantro.
Using a strainer, drain pre-cooked mussels over a large bowl, reserving mussel liquid. Using a spoon, remove mussels from the shells. Discard shells and any broken or closed mussels.
Heat a large non-stick pan medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then shallot and curry powder. Cook, stirring often, until fragrant, 1-2 min. Add coconut milk and mussel liquid. Bring to a boil over high heat.
While laksa comes to a boil, add noodles to the pot of boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the same pot. Set aside.
Add mussels and snap peas to pan with coconut curry. Cook, stirring occasionally, until warmed through. Stir in lime zest and half the cilantro.
Divide ramen noodles and mussel laksa between bowls. Sprinkle over remaining cilantro. Squeeze over a lime wedge and top with as much chili-garlic sauce as desired.