Prawn laksa stir fry
374kcal
Ingredients
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
Method
- 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.