Lighter prawn laksa
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- a thumb-sized piece ginger, chopped
- 1 clove garlic, chopped
- 2 tbsp laksa paste
- 1 tsp curry powder
- 1 tsp mild chilli powder
- vegetable oil
- 1 tin light coconut milk
- a handful sugar snap peas
- 180g raw peeled king prawns
- 90g rice noodles
- a handful bean sprouts
- a small bunch coriander, finely chopped
To serve
- lime wedges
- sliced red chilli
Method
- STEP 1
Put the ginger, garlic, laksa paste, curry and chilli powders with 1 tbsp of water in a food processor and whizz to a paste.
- STEP 2
Heat 2 tsp of vegetable oil in a pan and fry the paste for 2-3 minutes, stirring all the time, until fragrant.
- STEP 3
Tip in the coconut milk along with 250ml of water, season and simmer for 10 minutes.
- STEP 4
Add the sugar snap peas and prawns, and simmer for 1 minute, then add the noodles and bean sprouts, and simmer for 3 minutes.
- STEP 5
Serve with a sprinkling of coriander, lime for squeezing and red chilli slices.
