Seafood Yellow Laksa
Recipe by Nathan Chilcott | Executive Chef, Mures Tasmania
INGREDIENTS - serves 4
2 x 500g Mures Yellow Laksa
300g blue eye trevalla, large dice or cut into chunks
300g salmon, diced
100g squid, scored and diced
8 prawns
8 scallops
350g ramen noodles
2 bulbs bok choy
100g snow peas
200g bean sprouts
1 lime, quartered
1 fresh red chilli
coriander
spring onion stems, sliced
chilli oil
COOKING.
Pour 1 litre of Mures Yellow Laksa into a saucepan and bring to a gentle simmer. Add Blue Eye Trevalla, Salmon, Squid, Prawns and Scallops and continue to simmer for 3-4 minutes until cooked through.
Pre-soak ramen noodles in boiling water for 4-5 minutes. Once noodles are ready, add to the pan with laksa and seafood, then and add bok choy, snow peas, bean sprouts and most of the sliced spring onion stems. Keep remaining spring onion stems aside for garnish. Simmer for another
2 minutes or until bok choy is tender.
Serve into bowls and garnish with wedge of fresh lime, red chilli, coriander, remaining spring onion and chilli oil.