prawn dishes

Try our easy to follow Prawn Laska Paste & Prawn Laksa recipe. Absolutely delicious with the best ingredients from Woolworths.

Prawn Laska Paste & Prawn Laksa Recipe | Woolworths

tbs sesame oil

green banana prawns, peeled and deviened

tbs fish sauce

egg noodles

red chillies

tbs red capsicum, julienned

ginger

lemongrass stick

snow pea sprouts,

spring onion, sliced diagonally

French shallots, chopped

green beans,

macadamia

limes, quartered

tbs cumin

reduced salt chicken stock

laksa paste (see basic laksa paste recipe)

coconut milk

garlic

Basic Laska Paste: Process red chillies, garlic cloves, shallots, ginger, lemongrass, cumin, raw macadamia nuts, fish sauce and sesame oil into a food processor until mixture forms a smooth paste. Prawn Laska

Cook noodles in boiling water following packet directions. Drain and divide among 4 large serving bowls.

Heat oil in a large saucepan over high heat. Add prawns and cook until golden. Transfer to a plate. Add paste to pan and cook for 1 minute or until fragrant.

Add stock and bring to the boil. Add beans and cook for 1-2 minutes. Return prawns to pan and cook for 1 minute or until cooked through and beans are tender. Stir in milk and season with salt and pepper.

Ladle soup into the bowls over noodles and garnish with onion, sprouts and capsicum. Serve with lime.

This red Thai Prawn Curry is a so easy to make. The fragrant sauce is made with red curry paste, coconut milk and peppers, topped with the protein packed prawns.

Simple Prawn Red Thai Curry

peppers,

½ jar red thai curry paste ((£1.30/2)=(£0.65))

400 ml low fat coconut milk ((£0.95))

g egg noodles ((£1.50))

160 g mange tout ((£1.00))

325 g large cooked prawns, frozen ((£4.35))

coriander

onion

red chilli, sliced (optional for garnish)

coconut oil

tomato puree

fish stock

tsp chilli flakes

Salt

Start by adding the sliced peppers into a deep non-stick frying pan with 1 tbsp coconut oil. Season with salt and fry for around 5 minutes.

Next, add the chilli flakes, garlic, red thai paste, finely chopped coriander stalks and tomato puree into the pan. Fry for 3 minutes until fragrant.

Add the coconut milk, fish stock, mange tout and noodles. Cover with a lid and simmer for 6 minutes.

After this time, remove the lid and stir everything in the pan. Pour the prawns into the pan and cover with a lid, cooking for another two minutes

Serve a portion of the prawn thai curry with a sprinkle of fresh coriander, spring onions and optional chilli flakes/or optional sliced red chilli to serve.

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Simple Prawn Red Thai Curry

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