Mussel laksa
0.75 h
4 raciones
Difficulty:
Media
Ingredients
Fresh turmeric skinned 30 gramFresh Galangal Skinned 60 gram
Shallot peel and slice 300 gram
Dried Chili soak in hot water until soft and seedless 40 gram
Candle Nut 70 gram
Shrimps paste 20 gram
Coconut milk 2 ½ Cup
Veggies oil ½ Cup
Prawn or chicken stock 500 ml
Boston Bay Mussel or any other type of mussel 800 gram
Kefir lime leaf for garnish 800 gram
Salt and pepper to taste.
Directions
Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.
In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil. Lastly add mussel lid cover until mussel pop open.
