Serves 1
Directions
- 1Clean the mussels by removing the barbs.
- 2Chop the apio into pieces.
- 3Chop the white onion and some garlic.
- 4Chop the ginger and some habanero pepper.
- 5Separate the cilantro leaves.
- 6Mix apio, white onion, garlic, ginger, habanero pepper, cilantro leaves, hondashi and salt.
- 7Add the lime juice.
- 8Triturate the mix.
- 9Colate the mix.
- 10Add aji amarillo and ice to the liquid.
- 11Triturate again.
- 12Cook the noodles in hot boiling water for three minutes.
- 13Put some oil on the wok.
- 14Stir-fry the noddles.
- 15Add a little bit of soja.
- 16Put the noddles back into the bowl.
- 17Put some coconut milk in the wok.
- 18Add the leche de tigre.
- 19Add some mussel water.
- 20Serve the noodles and mussel in a bowl.
- 21Add the chilly panko.
- 22Add red onion and eneldo.
Ingredients
- 500 ml zumo de lima
- 125 g cebolla blanca
- 30 g apio
- 30 g ajo
- 20 g jengibre
- 100 g hielo
- 35 g sal
- 8 g cilantro hoja
- 5 g hondashi
- al gusto habanero
- 400 g leche de coco
- 450 g LDT base
- 250 g pasta de ají amarillo
- 100 ml agua de mejillones
- 100 g panko
- 25 g copos de chile
- 1 cdita aceite de sésamo
- 10-12 mejillones
- 120 g tallarines cocidos
- cebolla pluma
- eneldo
- en polvo lapsang
Equipment
wokknifecutting boardsinkcolanderspoonbowlspot
Tips
- Make the leche de tigre base by triturating zumo de lima, cebolla blanca, apio, ajo, jengibre, hielo, sal, cilantro hoja, hondashi and habanero al gusto and then colating.
- Make the LDT Ají amarillo + coco by reducing leche de coco, LDT base, pasta de ají amarillo and agua de mejillones. Colate and save it warm.
- Make the chilli panko by toasting panko, copos de chile and aceite de sésamo in a hot wok without burning.
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