Prawn Laksa
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Red chilli
- 1 stalk Lemongrass (bruised and chopped)
- 30 g Fresh ginger
- 3 Garlic clove
- 1 tbsp Olive oil
- 1 Onion (small)
- 1 tbsp Fish sauce
- 2 tablespoons Fresh coriander (cilantro)
- 240 g King prawns
- 100 g Dried wholewheat noodles
- 1 Lime
- 200 ml Light coconut milk
- 250 ml Hot water
Method
- Put 1 Red chilli, 1 stalk Lemongrass, 30 g Fresh ginger, 3 Garlic clove, 1 tbsp Olive oil, 1 Onion, 2 tbsp Fresh coriander (cilantro) and 1 tbsp Fish sauce into a pestle and mortar.
- Pound until a paste is formed. Alternatively, you could put everything into aย food processor and blitz together.
- Cook 100 g Dried wholewheat noodles to the packet instructions.
- Heat a pan and add the paste and cook for 1 minute.
- Add 240 g King prawns and cook for 3 minutes.
- Add 200 ml Light coconut milk, 250 ml Hot water and juice of 1 Lime. Cook for 5 minutes.
- Drain the noodles, add them to the soup and serve.