Lettuce rolls
Crunchy, simple Chinese rolls which don't even need cooking
Prawn & coconut laksa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 2 tsp oil
- 1 garlic clovecrushed
- 1 spring onionfinely chopped
- 2 tsp finely chopped fresh root ginger
- 1 green chillideseeded and finely chopped
- juice from ½ lime
- 100g raw prawnsany size
- 165ml can coconut milk
- 100ml chicken or vegetable stock
- 100g dried egg noodles
- chopped corianderto serve
Nutrition: per serving
- kcal823
- fat44g
- saturates25g
- carbs79g
- sugars7g
- fibre3g
- protein33g
- salt2.19g
Method
step 1
Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
step 2
Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
step 3
Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.
