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Seafood Laksa with Wild Limes and Lemon Myrtle Linguini

 

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.
19

Yield

4

servings

Prep

25

min

Cook

35

min

Ready

60

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4 cloves garlic
peeled
50 grams ginger
minced
4 each shallots
*
4 each red chilis, dried
*
1 teaspoon peanut oil
for frying
1 teaspoon shrimp paste
*
500 millilitres coconut milk
or 300ml coconut cream
*
300 millilitres stock
chicken
*
400 grams red snapper fillets
cut into 8 pieces
12 each scallops
in the half shell
*
8 each shrimp
king
*
2 each squid
tubes
*
½ teaspoon -
lemon myrtle*
*
10 grams -
wild lime confit*
*
60 millilitres -
lemon aspen syrup*
*
300 grams -
lemon myrtle linguini*
*
1 tablespoon salt
1 dash sesame oil
*

Directions

Mince the garlic, ginger, shallots and chilli together using a sharp knife and a levered chopping action; then, in a hot pot with a little oil, quickly fry the minced ingredients allowing the aromatics to be released; add in the shrimp paste and continue frying for half a minute longer.

Add the chicken stock, boil and begin reducing, after a few minutes add the coconut milk, lower the heat a little (keeping at a simmer) and continue reducing, the aim is to reduce the volume to a thick soupy consistency – if you are in a hurry, use coconut cream and you won’t have to reduce it so much.

In another pot, boil some salted water for the lemon myrtle linguini, put in the pasta and make sure it doesn’t stick together by gently stirring once the pasta has softened (about 2 minutes) – stirring before this time tends to break the pasta up as it can still be hard and brittle on the inside.

While the flavour base in the pot is reducing down to around ¼ of its original volume, begin to prepare the seafood; peel and de-vein the de-headed prawns (I keep prawn heads and freeze them until I have the time to roast them and then cook them down in seasoned water to make a rich shell-fish stock which I also freeze in ice cube trays for later use), cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; finally, remove any bones from the snapper fillets.

When the lemon myrtle linguini is cooked, drain it, add a dash of sesame seed oil to stop it sticking (and for flavour, of course) and set aside.

Add the squid, snapper, prawns and finally the scallops, wild limes and lemon aspen syrup to the coconut stock reduction and keep the laksa at a gentle boil until the seafood is cooked.

Styling :

Place a little lemon myrtle linguini into either a bowl, then spoon out the seafood, fishing for 2 pieces of the seafood and two wild limes per serve. Ladle in the laksa sauce, sprinkle on the extra flavour with a little Lemon Myrtle and top the lot with a sprig of coriander and chervil.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 16117% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 1804mg 75%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 54g
Vitamin A 2% Vitamin C 8%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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