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Coconutty Prawn Laksa

Coconutty Prawn Laksa

Coconutty Prawn Laksa

Three Steps | Ready in 10

Recipe Development TeamPublished on July 22, 2020

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Looking for a tasty midweek dinner option? Try cooking up our Coconutty Prawn Laksa with Mangetout in just 10 minutes for a balanced and tasty meal.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

60

Baby Corn

45

Yellow Thai Style Paste

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

½

Red Chilli

2

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

½

Lime

180

King Prawns

1

Peanut Butter

80

Mangetout

Nutritional information

Energy (kcal)616 kcal

Energy (kJ)2577 kJ

Fat30 g

of which saturates17 g

Carbohydrate59 g

of which sugars7 g

Protein30 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Knife

•Medium Saucepan

•Bowl

Cooking Instructions and Tips

Get prepped!

1

a) Fill and boil your kettle. b) Trim the root from the bok choy and slice into roughly 2cm chunks. c) Halve the chilli lengthways, deseed then finely chop. d) Zest and halve the lime.

Get cooking!

2

a) Heat a drizzle of oil in a large saucepan over medium high heat. b) Add the yellow Thai paste and cook, stirring, for 1 minute. c) Add the coconut milk, boiling water (see ingredients for amounts), peanut butter, half the red chilli and a pinch of sugar. Bring to a simmer. d) Add the egg noodles, stir to break up, and cook for 1 minute. e) Add the prawns, mangetout and bok choy, stir well and cook until the prawns are cooked and the noodles are tender, 3-4 mins. IMPORTANT: The prawns are cooked when pink on f) the outside and opaque in the middle.

Finish and serve!

3

a) Once the prawns are cooked, stir through the lime zest and soy sauce (see ingredients for amount you need) with a good squeeze of lime juice. b) The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency. c) Taste and season with pepper and more lime juice if you like. d) Divide the laksa between bowls and top with any remaining chilli. e) Cut any remaining lime into wedges and serve with the laksa. Enjoy!

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