Serves 4 People
Cook Time 25 Minutes
Ingredients
1kg Omega Mussels
500g Omega Clams
2 ptk Pad Thai noodles or rice noodles
100ml Canola Oil
230g Laksa Paste
600ml Coconut Milk
½ Eggplant (sliced cm thick rounds)
2 Courgette (sliced ½ cm rounds)
Garnishes
Crispy Shallots
Mung Beans
Fresh Coriander
Red Chilli, thinly sliced
Method
Heat a fry pan to a medium heat and add ½ of the canola oil.
Add the eggplant slices and fry until golden brown and soft, remove from the heat and set aside.
Boil a jug of water. Place the noodles into a bowl and pour over the boiling water.
Remove the mussels and clams from the pouch and check for any beards in the mussels and remove if necessary.
Heat a wok to a medium heat, add the remaining oil then add the laksa paste.
Fry the laksa paste for 2-3 minutes then add the coconut milk.
Add the mussels, clams, cooked eggplant and courgette slices and simmer for 3 minutes.
Drain the water off the noodles and place into your serving bowl
Arrange the mussels, clams, courgettes and eggplant over the noodles, pour over the sauce.
Garnish with fresh mung beans, coriander, crispy shallots and sliced red chilli.
Recipe created by A Tasty Kitchen