Quick Prawn Laksa

peteevans.com

Sue

Pete Evans Paleo

250 g kelp noodles

1 tablespoon coconut oil

3 × 400 ml cans coconut milk

2 tablespoons honey (optional)

½ teaspoon tamarind paste

12 raw king prawns, peeled and deveined with tails intact

2 ½ tablespoons fish sauce

2 ½ tablespoons lime juice

¼ Chinese cabbage (wong bok), finely shredded

1 handful of bean sprouts

1 small handful of Thai basil leaves

1 small handful of coriander leaves

fried shallots (to make your own, see recipe below)

2 limes, quartered

Spice Paste

6 garlic cloves, peeled

200 g long red chillies, roughly chopped

2 lemongrass stems, white part only, thinly sliced

1 teaspoon ground turmeric

5 kaffir lime leaves, finely shredded

Fried Shallots or Garlic

250 ml coconut oil

4 French shallots or garlic cloves, thinly sliced

It has amazing anti-fungal, anti-inflammatory and antioxidant properties, and adds an earthy, warming flavour to dishes. I like to add fresh or powdered turmeric to a variety of recipes, from simple citrus juices to desserts such as coconut ice cream with manuka honey. But the most obvious use of turmeric is in aromatic curries, like this laksa. I have used kelp noodles instead of rice or egg noodles, however you can always omit them completely and just use more vegetables. It has amazing anti-fungal, anti-inflammatory and antioxidant properties, and adds an earthy, warming flavour to dishes. I like to add fresh or powdered turmeric to a variety of recipes, from simple citrus juices to desserts such as coconut ice cream with manuka honey. But the most obvious use of turmeric is in aromatic curries, like this laksa. I have used kelp noodles instead of rice or egg noodles, however you can always omit them completely and just use more vegetables.

Directions at peteevans.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer