| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Soy sauce |
| 1 3/4 |
pt |
Water |
| 3 |
tb |
Sake |
| 1 |
|
Red chilli; seeded, julienne |
| 1 |
ts |
Wasabi paste |
| 2 |
|
Sticks lemon grass; finely sliced |
| 25 |
g |
Root ginger; julienne |
| 5 |
|
Coriander stalks and leaves |
| 20 |
|
Mussels; fresh |
| 5 |
|
Baby squid; cleaned |
| 100 |
g |
Prawns; cooked and peeled |
| 2 |
|
Spring onions; julienne |
| 1 |
|
Carrot; julienne |
| 60 |
g |
Bean shoots |
|
|
Salt and pepper |
|
|
Mooli; peeled |
INSTRUCTIONS
Place the water, soy sauce, sake, wasabi, lemon grass, ginger,
coriander stalks and chilli into a pan and bring to the boil. Cook
for 10 minutes.
Add the mussels to the pan and cook (remove once opened) and place
into serving bowls.
Add the squid to the stock, together with the carrot, spring onion and
mooli. Cook for 2-3 minutes.
At the last minute add the prawns and bean shoots. Serve immediately.
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