Speedy Seabass and King Prawn Laksa
with Udon Noodles and Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Pak Choi
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)
1 unit(s)
Lime
150 grams
King Prawns
(Contains: Crustaceans)
45 grams
Yellow Thai Style Paste
(Contains: Soya)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
180 milliliter(s)
Coconut Milk
20 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
160 grams
Blanched Peas, Sugar Snaps and Green Beans
Not included in your delivery
250 milliliter(s)
Water for the Laksa
1 tsp
Sugar
Utensils
Instructions
a) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
b) Crush the peanuts in the unopened sachet using a rolling pin.
c) Halve the lime. Drain the prawns.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the yellow Thai style paste. Stir fry for 30 seconds.
a) Add the peanut butter to the pan and stir-fry for 30 seconds.
b) Add the coconut milk, soy sauce, water for the laksa and sugar (see pantry for both amounts). Bring to the boil.
c) Stir in the pak choi and prawns and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.
b) Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
a) When everything's nearly ready, add the udon noodles and blanched peas, sugar snaps and green beans. Cook, using a fork to gently separate the noodles, until warmed through, 2-3 mins.
b) Remove the soup from the heat. Stir in a good squeeze of lime juice.
a) Divide the noodles and sauce between bowls.
b) Top with the seabass fillets and sprinkle over the peanuts. Serve any remaining wedges of lime on the side.
c) Enjoy!
