Spicy prawn laksa recipe
Ingredients
- 1 tbsp olive oil
- 200g aubergine, cut into thick slices and seasoned
- 3 tbsp tom yum paste
- 1 x 225g tin bamboo shoots
- 200ml coconut milk
- 1 stick fresh lemongrass, bruised
- 600ml chicken stock
- 1 tsp soft brown sugar
- ½ lime, zested and juiced, plus extra wedges to serve
- 125g sugar snap peas
- 240g raw king prawns
- 300g dried egg noodles
- small handful of coriander leaves, to garnish
Each serving contains
- Energy
- 1800kJ 427.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 2.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 61.9gProtein 22.3gFibre 5.3g
Method
- Heat the olive oil in a small frying pan, add the seasoned aubergine slices and fry over a medium heat for 3-4 minutes or until golden. Add the tom yum paste and fry for a further minute. Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, andlimezest and juice and simmer for 5 minutes.
- Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick.
- Cook the noodles following the packet instructions and drain. Divide the noodles, between 4 bowls and ladle over the coconut soup.
- Garnish with lime wedges and corianderleaves, to serve.
- See more Prawn Recipes
