• Mi Kōura & Pāua

Mi Kōura & Pāua


 7 Dec 2015

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Indomie Mi Goreng Noodles
Kōura (Crayfish)
Pāua (Abalone)
Butter
Coriander to garnish
Mum’s homemade chilli dipping sauce
1. Go for a dive. Clean dive gear and get cooking! 2. Boil Kōura in briskly boiling water between 6-12 minutes depending on size. Cool and remove tail meat. (Keep meat whole or cut into bit size pieces) 3. Boil Pāua in briskly boiling water for 1-2 minutes. Shuck, keeping only meat. Save shell for sauce bowl. Thinly slice Pāua meat. Sauté in butter until meat has some colour. 4. Boil Noodles in briskly boiling water until al dente. (Use boiled crayfish water for extra flavour) Remove Noodles from water and drain well. 5. Mix all Mi Goreng seasoning sachets in a dry pot with Noodles, and Pāua. Add Kōura if you choose to cut into bit size pieces. 6. Place Noodles, Pāua and Kōura on serving plate. Garnish with Coriander and fried Onion from sachet. 7. For dipping sauce, ask Mum :) Best to eat at your favourite beach or secret dive spot. Enjoy.

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