Prawn laksa stir fry

Total Time 15 minutes
Course dinner, Main Course
Servings 4


  • 440 g peeled green prawns
  • 2 tbsp laksa paste
  • 270 ml reduced-fat coconut milk
  • 3 cups mixed frozen vegetables thawed, blanched
  • 80 g bean sprouts
  • 350 g Singapore noodles blanched, drained
  • 1 cup Fresh coriander
  • 45 g unsalted dry roasted cashews to serve


  • Heat a large non-stick frying pan over medium-high heat. Add prawns and cook, stirring, for 3 minutes or until prawns are just turning pink.
  • Add laksa paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk and bring to the boil.
  • Add vegetables and sprouts and cook, stirring to combine, for 3 minutes or until warmed through. Add cooked noodles and half the coriander, tossing to combine. Divide laksa stir-fry among four serving bowls. Top with cashews. Serve garnished with remaining coriander.


Calories: 374kcalCarbohydrates: 33gProtein: 32gFat: 13gSodium: 705mgFiber: 8gCalcium: 206mg
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