( SERVES 4 )
Photo by Babiche Martens
A bag of prawns in the freezer is one of the most versatile staples to have on hand. In this case, the prawns form the basis of a tasty laksa. Perfect for a mid-week fix, within 30 minutes you can be serving this dish hot and fragrant at the table.
|1 Tbsp||Olive oil|
|1 Tbsp||Grated ginger|
|2||Spring onions, sliced thinly|
|½||Red chilli, sliced thinly (leave seeds in for extra heat)|
|1 Tbsp||Lemon zest|
|1 Tbsp||Fish sauce|
|1 tin||Coconut cream, 420g|
|1 cup||Chopped tomatoes, tin or fresh|
|2 cups||Chicken stock|
|200 g||Rice noodles, soaked in warm water for 10 mins|
|400 g||Prawns, large|
|2 heads||Bok choy, sliced roughly|
|½ cup||Coriander leaves|
|1||Lime, cut into quarters|
- Warm the oil in a large pot. Add the ginger, turmeric, spring onions and chilli, cooking for 3 or 4 minutes.
- Add the zest, fish sauce, coconut cream, tomatoes and stock, bringing to a simmer for 8 minutes. This can be done ahead of time.
- Before serving, bring the liquid back to a simmer. Add the noodles and prawns, cooking for 4 or 5 minutes depending on their size. Add the bok choy, cook until wilted and tender.
- Stir through the coriander and serve with a squeeze of lime.
More of Angela's lighter recipes in the lead-up to spring