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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 371.9
  • Total Fat: 22.6 g
  • Cholesterol: 364.0 mg
  • Sodium: 1,509.2 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 28.2 g

View full nutritional breakdown of Prawn Laksa calories by ingredient
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Prawn Laksa

Submitted by: SOFRESHGIRL

Introduction

Taken from Women's Running Magazine. This is protein rich and the coconut milk is full of medium chain triglycerides, which are taken up readily for energy-a good choice for runners. Taken from Women's Running Magazine. This is protein rich and the coconut milk is full of medium chain triglycerides, which are taken up readily for energy-a good choice for runners.
Number of Servings: 2

Ingredients

    350g raw prawns with heads and shells removed
    1 tsp olive oil
    1 shallot finely chopped
    2 tbsp Thai Curry paste
    400ml LOW FAT coconut milk
    1 tsp Thai fish paste
    1 lime juiced
    Corriander

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Directions

Serves 2

1-Remove the heads and shells from the prawns, but not the tail. Put the heads and shells into a pan and cover with cold water. Place on heat and bring to boil. Simmer for 30mins. In the meantime, de-vein the prawns and place to one side.

2-After 30 minutes, strain the water into a jug and discard the heads and shells

3-In seperate pan, add oil and shallot and cook until soft and translucent. Then add the Curry paste and cook for one minute.

4- Pour in 200ml of your homemade shellfish stock and the coconut milk and simmer. Add the fish sauce and corriander, then simmer for a further 10 mins.

5-Add the prawns and cook until the prawns turn pink.

TO SERVE:

Pour into bowls and top with corrinnader leaves and and a squeeze of lime.

Number of Servings: 2

Recipe submitted by SparkPeople user SOFRESHGIRL.





TAGS:  Fish | Lunch | Fish Lunch |

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