Lighter Prawn Laksa Recipes

LIGHTER PRAWN LAKSA

Steps:

• Put the ginger, garlic, laksa paste, curry and chilli powders with 1 tbsp of water in a food processor and whizz to a paste.
• Heat 2 tsp of vegetable oil in a pan and fry the paste for 2-3 minutes, stirring all the time, until fragrant.
• Tip in the coconut milk along with 250ml of water, season and simmer for 10 minutes.
• Add the sugar snap peas and prawns, and simmer for 1 minute, then add the noodles and bean sprouts, and simmer for 3 minutes.
• Serve with a sprinkling of coriander, lime for squeezing and red chilli slices.

PRAWN & COCONUT LAKSA

Steps:

• 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 your 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 your 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.