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Light Prawn Laksa

This quick and easy laksa recipe is packed with punchy flavour and is super simple to make. What's more, it's low in calories and low in salt.

Serves 2 

INGREDIENTS 

  • A thumb-sized piece of ginger, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons laksa paste
  • 1 teaspoon curry powder
  • 1 teaspoon mild chilli powder
  • Vegetable oil
  • 1 tin light coconut milk 
  • A handful of sugar snap peas 
  • 180g raw peeled king prawns 
  • 90g rice noodles
  • A handful bean sprouts 
  • A small bunch of finely chopped coriander 
  • Lime and Chilli to serve
  •  

    Put the ginger, garlic, laksa paste, curry and chilli powders with 1 tbsp of water in a food processor and whizz to a paste.

    Heat 2 tsp of vegetable oil in a pan and fry the paste for 2-3 minutes, stirring all the time, until fragrant.

    Tip in the coconut milk along with 250ml of water, season and simmer for 10 minutes.

    Add the sugar snap peas and prawns, and simmer for 1 minute, then add the noodles and bean sprouts, and simmer for 3 minutes.

    Serve with a sprinkling of coriander, lime for squeezing and red chilli slices.

     

    Recipe and picture Olive Magazine.