Prawn & co­conut laksa


Serves 1 Prep 10 mins Cook 6- 8 mins £ 5.20 a por­tion 823 kcals, 44g fat, 25g sat. fat, 7g su­gar

2 tsp oil 1 gar­lic clove, crushed 1 spring onion, finely chopped 2 tsp finely chopped fresh root gin­ger 1 green chilli, de­seeded and finely

chopped juice from ½ lime 100g raw prawns, any size 165ml can co­conut milk 100ml chicken or veg­etable stock 100g dried egg noo­dles chopped co­rian­der, to serve

Heat the oil in a large pan or wok. When hot, throw in the gar­lic, spring onion, gin­ger and green chilli. Cook on a medium heat for 3- 4 mins, then squeeze in the lime juice.

Stir in the prawns, then add in the co­conut milk and stock. Sim­mer gen­tly for 5 mins on a low heat un­til the prawns are pink.

Mean­while, cook the egg noo­dles in a pan of boil­ing wa­ter for 4 mins un­til soft. Drain, then tip into the laksa pan. Sea­son to taste, then serve in a bowl, topped with co­rian­der.

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