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Spicy prawn laksa

  • 2servings
  • 15minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, H, E
MineralsSelenium, Zinc, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 g fine rice noodles

  2. 1 tbsp groundnut oil

  3. 1 tbsp Thai red curry paste

  4. 1/2 tin coconut milk

  5. 125 ml vegetable stock

  6. 150 g peeled prawns , raw

  7. 1 tbsp fish sauce

  8. 100 g mangetout , thinly sliced

  9. 1 tbsp fresh mint , roughly chopped

  10. 1 tbsp coriander , roughly chopped

  11. 25 g bean sprouts

Instructions Jump to Ingredients ↑

  1. Place two servings of thin rice noodles in a bowl and cover with boiling water. Leave to stand for four minutes.

  2. Meanwhile heat a wok over a high heat. Add the groundnut oil and curry paste. Fry for one minute, add the coconut milk and vegetable stock and simmer for a further two minutes.

  3. Add the prawns and cook for two minutes until they have turned pink. Stir in the fish sauce.

  4. Drain the noodles and place into serving bowls. Top with the mange tout, herbs and bean sprouts and spoon over the prawns and laksa. Serve immediately, garnished with lime wedges.

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