Prawn Laksa
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
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
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.
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.